# Lamb Bolognese with Fennel and Mint

Lamb Bolognese with fennel, crushed tomatoes, fresh mint, and Parmesan makes a hearty stovetop pasta dinner ready in about 45 minutes.

Source URL: https://quickdinner.org/recipes/6abb295cb404fb2ed41de430
Category: Pasta & Noodles / Spaghetti
Cooking method: Stovetop
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4

## Ingredients
- 1 lb ground lamb
- 1 fennel bulb
- 0.5 yellow onion
- 1 tbsp olive oil
- 2 cloves garlic
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 8 oz pasta
- 0.25 cup fresh mint
- 0.25 cup parmesan cheese

## Cooking instructions
1. Trim and finely chop the fennel bulb and onion. Mince the garlic and chop the mint; set the mint aside for finishing. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the lamb, fennel, and onion; cook for 8 to 10 minutes, breaking up the lamb, until browned and the lamb reaches 160°F. (about 10 min) (Medium-high heat)
3. Stir in the garlic, oregano, 1 teaspoon salt, and pepper. Cook for 1 minute, until fragrant. (about 1 min) (Medium heat)
4. Add the crushed tomatoes and bring the sauce to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until slightly thickened. (about 20 min) (Gentle simmer)
5. Meanwhile, boil the pasta in a large pot of salted water according to the package directions until al dente. Drain well. (about 10 min) (Boiling)
6. Toss the drained pasta with the lamb sauce. Fold in the mint and Parmesan, then serve hot. (about 2 min)

Original page: https://quickdinner.org/recipes/6abb295cb404fb2ed41de430
Source: QuickDinner (quickdinner.org).