Ingredients
- 500 g lamb mince
- 1 bulb fennel
- 1 red onion
- 1 carrots
- 2 cloves garlic
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tbsp tomato paste
- 400 g tinned tomatoes
- 125 ml red wine
- 200 ml vegetable stock
- 4 tbsp olive oil
- salt & pepper
Orange Dill Dressing
- 2 tbsp dill – chopped
- 1 orange zested & 2 tbsp juice
- 100 ml olive oil
- 1 pinch salt
Method
- Blitz the carrots, fennel, garlic & onion on a food processor
- Cook the vegetables in a heavy bottom casserole dish with the olive oil for 4 minutes
- Add lamb mince & herbs/spices and cook for a further 4 minutes, breaking the lamb up with a wooden spoon as you go
- Add tomato paste and cook for a further minute
- Pour in the tinned tomatoes, red wine & stock and allow to simmer for 10 minutes or until sauce as reduced to a Bolognese consistency
Orange Dill Dressing
- Mix all ingredients together and store in the fridge until ready to use
Source: www.anotherfoodblogger.com/recipes/lamb-mince-ragu/
