Lisa-faulkners-bolognese

Lisa Faulkner’s family Bolognese

EastEnders star Lisa Faulkner takes a trip down memory lane with her mum's Bolognese sauce

By , 20 June 2017

(20 votes)

Lisa Faulkner’s family Bolognese

  • 2 Hours

  • Serves: 5

  • Price: £1.42 per serving

My passion for food came from my mum. She was an amazing cook and I feel she’s now in everything I do, especially when I’m in the kitchen. Mum and Dad had to live frugally when I was growing up and Mum would buy a load of mince and make a variety of dishes including thatched cottage pie, moussaka and my favourite, spaghetti Bolognese. I find great joy in passing on Mum’s recipes to my daughter Billie, 10. That to me is the joy of cooking – sharing a love of food, a memory of why something tasted so good. Billie loves Mum’s Bolognese recipe and even helps me cook it. We add mint to vary the flavour and use ‘spiralised’ butternut squash instead of pasta.
From Mother to Mother – Recipes From a Family Kitchen, by Lisa Faulkner

Nutritional Info
Each 416g serving contains

  • Energy

    1514KJ

    362KCAL

    18%

  • Fat

    20.0g

    med

    29%

  • Saturates

    9.6g

    high

    48%

  • Sugars

    8.7g

    low

    10%

  • Salt

    1.41g

    med

    24%
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 5tsp olive oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 400g minced lamb
  • 200ml dry white wine
  • 400g can chopped tomatoes
  • 1tbsp tomato purée
  • 400ml chicken stock
  • Pinch of nutmeg
  • 1 large butternut squash
  • 1tbsp chopped mint, plus extra leaves to garnish
  • 150g feta cheese
Method

  • Heat 3tsp of oil in a pan and fry the onion for 10 mins until soft and golden. Add the garlic and fry for 1 min. Add the lamb. Increase the heat and break up the mince with a spatula until browned.

  • Add the wine (use water or grape juice if cooking for kids). Simmer until reduced by half, then add the tomatoes, purée and stock. Season, stir in the nutmeg and simmer for 1 hr 30 mins, adding more stock if too dry.

  • Meanwhile, preheat the oven to 190C/170C Fan/Gas 5. Cut the squash across the middle to separate the thinner ‘neck’ from the wider bulb – save the bulb for another dish. Peel the neck and make into noodles. Season and drizzle with 2tsp oil, then roast for 20 mins or until tender.

  • Stir the mint into the sauce. Serve on the noodles and top with feta and mint leaves.