Spaghetti with Lamb Bolognaise

Spaghetti with Lamb Bolognaise

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 27, 2016.
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Hiding vegetables in bolognaise sauce is a great way to get extra veggies into the meal.

Ingredients

Lamb bolognaise sauce

  • 450g lamb mince
  • 1 brown onion
  • 1 carrot
  • 1 carrot
  • ¾ bag baby spinach leaves
  • ¼ cup GF chicken or vegetable stock
  • 70g tomato paste
  • 1 can cherry tomatoes
  • 1¼ cups GF chicken or vegetable stock
  • 1 teaspoon GF dried oregano

To serve

  • 50g parmesan cheese
  • 1 pack GF spaghetti
  • 2 tablespoons roughly chopped parsley (optional, adults)
  • 30g pine nuts

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of olive oil in a deep, fry-pan on high heat. Brown mince for about 5 minutes, breaking up with a wooden spoon as it cooks. While mince is cooking, grate onion and carrot; roughly chop spinach; finely grate parmesan cheese. Set aside.
  3. Reduce heat to medium, add onion and carrot and cook until soft, 3–4 minutes. Pour in first measure of stock and leave to evaporate, about 1 minute. Stir in tomato paste, canned tomatoes, second measure of stock and oregano. Simmer sauce until reduced, about 10 minutes, stirring occasionally.
  4. While sauce simmers, cook spaghetti in pot of boiling water until just tender, about 10 minutes. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  5. Add spinach to bolognaise sauce. Stir through until wilted slightly and season to taste with salt and pepper.
  6. divide spaghetti between bowls and spoon over bolognaise sauce. Scatter over parmesan cheese, parsley (if using) and pine nuts.

Nutritional Information

Energy 2413 kj
577 kcal
Protein 34.1g
Carbohydrate 69.4g
Fat 17.1g