Lamb Bolognese

Lamb Bolognese - A simple dish given a creative twist, the recipe can be recreated into different dishes for any occasion. Appetising and easy to make, view this video to make your very own version!


  • 1/2 box spaghetti (400 g)

  • 1/4 C olive oil

  • 1/4 C vegetable oil

  • 500 g ground australian lamb

  • 1/2 finely diced carrot

  • 1/2 finely diced onion

  • 1/2 finely diced celery

  • 1 tbs tomato paste

  • 1 1/2 cup grape juice

  • 1 can peeled tomatoes

  • 2 bay leaves

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground fennel seeds

  • 1/4 tsp chilli flakes

  • 1 sprig fresh rosemary

  • 1 tsp salt

  • 1/2 tsp pepper

  • 3 cups water


  • Parmesan cheese

  • Fresh parsley

  • Cherry tomatoes

Alternative for Pizza

  • Tortilla bread or pizza base

  • Mozzarella cheese



  1. Boil spaghetti in a pot (add vegetable oil and salt).

  2. Once the spaghetti is cooked until it is Al Dente (up to 9 minutes boiled), drain off the water.

Bolognese Sauce

  1. In a large pot over high heat, add the olive oil and warm it. 

  2. Brown the lamb, crumbling it apart and stirring it to avoid burning. 

  3. Remove the meat from the pot with a slotted spoon, reserving the lamb fat.

  4. Add the carrots, celery, and onion to the pot and reduce the heat to medium. Cook for about 5 minutes, or until the vegetables are tender. 

  5. Stir in the tomato paste. 

  6. Add the grape juice and let it reduce by half, then add the meat back to the pot.

  7. Stir in the can of peeled tomatoes, water, bay leaves, ground cumin, ground coriander, ground fennel seeds, chilli flakes, and rosemary. 

  8. Bring the mixture to a boil. 

  9. Reduce the heat to maintain a slow and steady simmer for max 1 hour, until the vegetables are tender and the sauce has thickened. 

  10. Adjust the seasoning as needed with salt and pepper.



Use the bolognese sauce to spread on top of the tortilla bread, Add keju mozzarella and bake it at 160 degrees Celsius for 10 -15 mins)

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