Spaghetti Bolognese with lamb and vegetables

    40 min

    A warm and filling spag boll filled with the goodness of vegetables. I enjoy my meals spicy, please adjust to your own preference.

    6 people made this

    Serves: 6 

    • 400g to 600g spaghetti
    • 1 tablespoon salt
    • olive oil
    • 500g lamb mince meat
    • 2 onions, chopped
    • 100g peas
    • 200g diced green peppers
    • 1 carrot, sliced
    • 1 cube chopped green chili, less to taste
    • 1 cube crushed garlic
    • 200g button mushrooms, sliced
    • 750g Bolognese sauce
    • 1 tablespoon black pepper
    • 2 tablespoons mixed dried herbs
    • 1 tablespoon tomato puree

    Cook:40min  ›  Ready in:40min 

    1. Boil water for the spaghetti. Add salt and a glug olive oil. Add spaghetti and cook according to package directions.
    2. Add 1 tablespoon olive oil in a large frying pan and heat until smoking. Add mince meat and brown all over, stirring and breaking up any lumps.
    3. Once meat is brown and cooked, add chopped onions and cook until they are very soft.
    4. Add the peas, green peppers, carrot, chilli and garlic. Cook with the lid on on low heat.
    5. Once spaghetti is cooked, drain and keep 1 cup of the water aside. Add a little olive oil to keep spagetti from drying out.
    6. Add mushrooms to the pan and cover with the lid to allow steam to cook, about 10 minutes.
    7. Add the Bolognese sauce. Stir and add seasonings and tomato puree.
    8. Cook on high heat until sauce starts to bubble. Reduce heat and cook for 10 minutes.
    9. If sauce is too thick, add pasta water, 1 tablespoon at a time. Serve with the spaghetti.


    I ended up making too much Bolognese so the next day I turned it into shepards pie.

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