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Pasta with lamb Bolognese


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onions, bacon, celery, carrot and garlic until tender, stirring now and again.
  • Then add the mince and gently cook until sealed, continually mashing with a wooden spoon as you do so.
  • Add the white wine with 1 cup stock, 1 cup tomato puree, seasonings and the bay leaves. Stir well and cook until thick and fragrant, adding more stock and/or tomato puree if needed.
  • Cook the pasta in lightly salted, boiling water until al dente. Drain well.
  • To serve, mound the pasta in individual flat soup bowls, spoon the sauce on top and sprinkle with a generous amount of parmesan and a little parsley.


  • olive oil
  • 2 large onions, finely chopped
  • 2 rindless bacon rashers, diced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, crushed
  • 600 gm lean lamb mince
  • 1 cup dry white wine
  • 2 cups beef stock
  • 1-2 cups tomato puree
  • sea salt & freshly ground pepper
  • 2 bay leaves
  • 400 gm spaghetti or tagliatelle
  • freshly grated parmesan
  • 2-3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm