lamb bolognese

Nutrition Facts

Servings:
4
Amount Per Serving:
400 g

Calories

263

Protein:
19.8 g
Total Carbohydrates:
8.5 g
Sugar:
7.6 g
fibre:
Total Fat:
13.6 g
Saturated:
Trans:
Unsaturated:
Cholesterol:
Sodium:
386 mg

Lamb Bolognese

A family favourite! Now, I eat this without the usual pasta accompaniment, but you could of course add zucchini noodles for a carb-free option (as per recipe), or pasta if that’s your preference (I know not everyone is strict Keto here). Otherwise do what I do and tuck into a big bowl!
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Serves

forksvg 4

Preptime

clocksvg 00hr 20min

Cooktime

clocksvg 00hr 45min

Ingredients

  • 500g organic, grass-fed lamb mince
  • 3 tbs olive oil
  • 2 small brown onion - chopped
  • 4 garlic cloves - chopped
  • 1 celery stick - chopped
  • 2 carrot - sliced
  • 6 button mushrooms - quartered
  • 1 tbs dried basil
  • 2 bay leaves
  • 1 tbs dried thyme
  • 240 mls red wine
  • 500mls beef bone broth
  • 600mls tin toms
  • 100mls pasatta
  • 2 zucchini - cut into ribbons

Method:

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  • Heat the olive oil in large saucepan or fry pan on medium heat
  • Add the onion, celery and garlic cook for 5-6 mins
  • Add the dried herbs and cook for further 1-2 mins
  • Add the lamb mince and turn up the heat, cook until the mince is browned
  • Add cup of red wine and allow alcohol to burn off (2-3 mins)
  • Reduce the heat again to medium and add the broth – cook for 5-6 mins
  • Add the tin toms and passata and stir
  • Cook for 3-4 minutes before adding carrot and mushrooms
  • Cook for further 15-20 minutes or cook a little longer to desired consistency
  • Season
  • Add the zucchini ribbons to the mince and remove from the heat

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