Lamb Bolognese with spiced pumpkin

Serves

4

Preptime

00hr 20min

Cooktime

00hr 30min

Ingredients

• 500g grass-finished lamb mince
• 1 tbs coconut oil or ghee
• 1 bunch parsley - stalks finely chopped
• 1 long red chilli
• 2 small brown onion - finely chopped
• 4 garlic cloves - minced
• 1 tsp caraway seeds - crushed
• 2 tsp smokey paprika
• 1 tsp cumin
• handful field mushrooms - roughly chopped
• 3 carrots - sliced
• 1/3 cup bone broth
• 600g canned toms
• 1/2 cup passata
• 1/2 pumpkin
• 2 tsp mixed spice (pumpkin)
• 1 tbs coconut oil (pumpkin)
• pinch sea salt

Method:

• Pre-heat the oven to 190 degrees
• Slice the pumpkin into 2 cm slices and throw into a baking tray. Add the oil and spices and toss until spices coat the pumpkin. Season. Pop in the oven for 50 mins
• In a pan heat the ghee/coconut oil, add the onion, garlic and parsley stalks. Cook off until the onions begin to soften.
• Add the spices and chilli and cook for a minute or so.
• Add the mince and keep turning until the mince has browned, then reduce the heat.
• Add the tomatoes, passata, carrots then mushrooms and allow to simmer for 20 mins.
• Season to taste.
• Remove the pumpkin from the oven and serve with the mince.