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.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

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)