Easy and Organic: Grass-Fed Lamb Bolognese and Fusilli

Serves 2

Prep: 10 min

Cook: 40 min

 

Nutrition Facts (per 1 serving):

Calories: 755

Fat (g): 21.4

Carbs (g): 110.4

Protein (g): 32.7

 

Ingredients:

150g of minced, grass-fed lamb

250g of Gluten Free Fusilli

1 finely chopped onion

8 small tomatoes diced

2 crushed garlic cloves

1tbs of tomato purée

2 handfuls of fresh chopped basil leaves

1 organic lamb stock cube

3tbs of olive oil

Sea Salt and freshly ground black pepper to taste

 

Method:

Step 1: The Sauce

  1. Pour 2tbs of olive oil into a large saucepan over medium heat.
  2. Add the chopped onion and crushed garlic cloves. Sauté for 5 minutes or until the onion is translucent and tender.
  3. Add the tomatoes and 1 handful of chopped basil leaves. Simmer on low/medium heat for 15 minutes or until cooked down and starting to darken.
  4. Optional: Use a blender to puree the sauce until smooth. For a thicker sauce, skip this step.

Step 2: The Bolognese

  1. Heat a large saucepan over a medium heat.
  2. Add 1tbs of olive oil and once hot add the lamb and a pinch of salt and pepper.
  3. Cook the mince for 2 minutes, until slightly browned over a high heat.
  4. Reduce the heat to low and add the tomato sauce.
  5. Cook for 15/20 minutes, or until the lamb is fully cooked.
  6. In the meantime, cook the pasta according to package directions adding salt.

 

To Finish

Drain the pasta and mix it with the Bolognese. Add a handful of fresh basil and serve.

 

And voilà !

 

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