Bolognese sauce with Lamb

Heaven on your plate. Totally new dimension of classic Bolognese sauce.

Preparation time 60 minutes


  • 400 g minced lamb
  • 3 carrots, in rings
  • 3 stalks celery, chopped in little cubes
  • 1 leek, in little pieces
  • 3 springs fresh rosemary
  • 3 tbsp dried oregano
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 500 ml tomato puree
  • 1 can tomato concentrate
  • 300 ml lamb stock, or other
  • 150 g mix of green en black olives, in quarts
  • some leaves of fresh basil
  • 4 + 3 tbsp olive oil
  • salt & pepper


Put in the bottom of the pot 4 tbsp olive oil and heat it gently. Add the oregano and crushed garlic clove and cook briefly. Add the sliced ​​leeks, celery and carrot and cook here together and season with salt and pepper lightly. Pour over the tomato puree and add the vinegar and concentrate there. Finally add the broth to it. Bring to the boil and simmer gently for 45 minutes simmer.

Meanwhile, the prepared meat. Put it in the bowl and mix with fresh and chopped rosemary, salt, pepper and crushed garlic clove. Mix well together. Heat 3 tablespoons of olive oil in the pan and cook the meat mix it until it is finished.

Regularly check the sauce and stir, and that they do not burn. After 45 minutes add the chopped olives and cook a little. Then mix the sauce with the meat and add some fresh basil in. Mix and let still cook for a minute. Ready.

Bon apetit!

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