Lamb & fennel spaghetti Bolognese

• olive oil↗2 tbsp 2 tbsp
• pack lean minced lamb500g 500g
• fennel bulbs↗2 2

  core removed, chopped

• garlic cloves↗3 3

  finely chopped

• finely chopped rosemary1 tbsp 1 tbsp
• 2 x 400g cans peeled plum tomatoes
• olives↗10 10

  halved

• dried spaghetti↗350g 350g

  (or use gluten-free alternative)

• grated parmesan

  and green salad, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.