Lamb Bolognese

Scott Gooding

Mince is a bit of an all-rounder, whether you’re making meatballs, burgers, or ragu. This recipe lends itself nicely to delicious leftovers, so Consider making a larger batch and storing the extras in the fridge or freezer. Obviously traditional bolognese is made using beef mince and feel feel to substitute, but in my mind lamb mince has more flavour and greater fat content – giving a nicer mouth-feel.

The recipe is quick and pretty straight forward but for best results cook for longer on the lowest heat and slowly reduce the sauce to the desired consistency.

Bolognese sauce is a meat-based sauce originating from Bologna, Italy, hence the name and served with spaghetti or
tagliatelle but we serve this with zoodles.

Happy cooking!



4 serves


20 Mins


45 Mins

  • 500g grass fed lamb mince
  • 3 tbs olive oil
  • 2 small brown onions – chopped
  • 4 garlic cloves – chopped
  • 1 celery stick – chopped
  • 1 carrot – grated
  • 6 button mushrooms – quartered
  • 1 tbs basil
  • 2 bay leaves
  • 1 tbs thyme
  • 500mls beef broth
  • 600mls tin toms
  • 100mls pasatta
  • sea salt black pepper
  • 2 zucchini – trimmed and cut into ribbons


Feel free to substitute beef mince with lamb

Select good quality mince for this recipe – it may cost a little more for organic and grass-fed but the results will be most better and healthier too.

If you’re cooking on the lowest heat for a longer than this quick version, then perhaps delay putting in the veggies a little longer.

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