Try out something new with mince- this pasta sauce is flavoured with fennel and rosemary and contains salty olives
Ingredients
- 2 tbsp olive oil
- 500g pack lean minced lamb
- 2 fennel bulbs, core removed, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp finely chopped rosemary
- 2 x 400g cans peeled plum tomatoes
- 10 olives, halved
- 350g dried spaghetti (or use gluten-free alternative)
- grated parmesan and green salad, to serve (optional)
Method
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In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
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Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
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While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.