Lamb and Veggie Bolognaise with Spinach Spaghetti

Lamb and Veggie Bolognaise with Spinach Spaghetti

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 26, 2017.
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To know if your spaghetti is cooked, it should be tender but still have a bite to it, or as the Italian’s say “al dente”

Ingredients

LAMB AND VEGGIE BOLOGNAISE

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 2 teaspoons lamb spice mix
  • 450g lamb mince
  • ½ head broccoli
  • 1 can cherry tomatoes
  • 70g tomato paste
  • ¾ cup chicken, beef or vegetable stock
  • ½ bag baby spinach leaves
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 350g fresh spinach spaghetti

TO SERVE

  • 1 tablespoon finely chopped parsley leaves and stalks (optional, adults)

Steps

  1. large pot of salted water to the boil.
  2. Heat a drizzle of oil in a large frypan on medium-high heat. Cook onion, garlic and carrot for 3-4 minutes, until soft.
  3. Add lamb spice mix and lamb mince and cook for 4-5 minutes, breaking up with a wooden spoon as it cooks. While lamb is cooking, very finely chop broccoli florets.
  4. Add broccoli, canned cherry tomatoes, tomato paste and stock to mince, stir to combine and bring to a simmer. Once simmering, reduce heat to medium, cover with a lid and simmer for 5 minutes, until thickened.
  5. Finely chop spinach leaves and add to pan with mince. Remove pan from heat then stir through sugar and balsamic vinegar and season with salt and pepper.
  6. While bolognaise is cooking, add spaghetti to pot of boiling water, use a fork to separate strands and cook for 4-6 minutes, until just tender. Drain pasta well and return to pot with a drizzle of olive oil to prevent sticking.
  7. Place cooked spinach spaghetti into bowls and top with lamb and veggie bolognaise. Sprinkle over parsley (if using)

Nutritional Information

Energy 1868 kj
446 kcal
Protein 32.0g
Carbohydrate 48.7g
Fat 12.5g