Lamb Spag Bol from Meat Manifesto by Andy Fenner
This is Nicole’s speciality dish, one she takes very seriously, despite its simplicity. When she first suggested making a bolognese sauce with lamb, instead of beef mince, I wasn’t convinced. I...
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Cooking tools:
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Wooden spoon
- Measuring spoon
- Colander
- Grater
- Serving bowl
Ingredients
- 500 g lamb mince
- 1 star anise
- 1 Tblsp tomato paste
- 400 g tinned tomatoes
- 1 onion, peeled, finely chopped
- 1 Tblsp olive oil
- 2 cloves garlic, finely chopped
- 2 sprigs rosemary, destemmed
- Pecorino cheese, to serve
- basil leaves, to garnish
- 500 gm spaghetti
- 200 ml chicken stock (or water)
- 2 bay leaves
- 2 Tblsp capers
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