Lamb pasta
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This minted lamb pasta is a great alternative to a classic spaghetti bolognese — just pop everything into a pan and hey presto, dinner’s on the table. It’s my fresh take on spag bol: rich, comforting and full of flavour, but with a lighter, brighter twist. The lamb mince is cooked down with herbs, tomatoes and a hit of mint, creating a sauce that’s hearty yet wonderfully refreshing.
If you love the ease of a traditional spag bol but fancy something a little different, this recipe is perfect. It’s simple to make, packed with flavour and the mint cuts beautifully through the richness of the lamb, giving you a pasta dish that’s both satisfying and fresh — ideal for a quick mid‑week dinner
Serving Suggestions for Lamb Pasta
- Spaghetti or other dried pasta
- A bowl of chips or potato wedges
- Roast potatoes
- Garlic bread or cheesy garlic toast
- Crusty baguette or warm sourdough
- Steamed or roasted broccoli
- Green beans with garlic and butter
- Roasted cherry tomatoes
- Parmesan or pecorino shavings on the side
- Herby focaccia
Lamb pasta
Ingredients
- 350 g dried spaghetti
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 carrot, sliced and cut into quarters
- 1 courgette, sliced and cut into quarters
- 225 g minced lamb
- 2 tbsp tomato puree
- 400 g canned chopped tomatoes
- 450 ml lamb stock
- 2 tbsp mint sauce
- 1 tbsp worcester sauce
- salt and pepper
- grated cheese, sprinkled on top
Instructions
- In a large saucepan, stir together the onion, garlic and lamb. Break the meat down with a spatula. Cook gently for 2-3 mins until the lamb is sealed.
- I like to drain any fat away, but it's not necessary. Add the tomato puree, tomatoes, stock, mint and Worcestershire sauce. Season well and bring to the boil. Add the carrots, courgettes and mushrooms, reduce the heat and simmer for 20mins (or until the veg is how you like it).
- In the meantime, cook the pasta in boiling salted water according to the packet instructions.
- Drain the pasta well and spoon into bowls, spoon the lamb sauce over the pasta and serve immediately topped with grated cheese.