
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!




Serves
Preptime
Cooktime
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:
- 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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