Lisa Faulkner’s family Bolognese
- 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
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.