Monday is usually hockey night, and with 2 hours of training after a full day of school, my daughter is looking for something substantial when she bursts through the door at quarter past eight.
This evening I decided to make lamb bolognese with pasta for the kids and courgetti spaghetti for my husband and I. Using good quality organic mince from Windshiel Farm I only needed a handful of other ingredients to make a rich and delicious bolognese (with plenty of leftovers for lunch during the week).
1kg best quality lamb mince (organic if you can)
2 medium onions
4 medium garlic cloves
2 tbsp tomato puree
400g tin of chopped tomatoes
1 large carrot, grated
2 heaped tsp dried oregano
500ml lamb stock
Salt & pepper
1 tbsp extra virgin olive oil
Heat the olive oil in a large frying plan. Season the lamb mince with salt and then brown. Remove with a slotted spoon to a side bowl. Drain the excess lamb fat from the pan leaving just enough to soften your onions.
Salt your onions in the pan and gently fry for 6-8 minutes until translucent before adding the garlic and cooking for a further minute. Replace the mince meat and stir through the tomato puree. Add the chopped tomatoes, grated carrot, oregano and lamb stock. Season well.
Simmer for 40 minutes or so until the the sauce has thickened nicely. Keep adding a little more stock or hot water if the bolognese starts to dry out.
Serve with your spaghetti or pasta of choice and with a generous sprinkling of parmesan cheese and black pepper.