Step 1

Blitz the carrots, fennel, garlic & onion on a food processor

Step 2

Cook the vegetables in a heavy bottom casserole dish with the olive oil for 4 minutes

Step 3

Add lamb mince & herbs/spices and cook for a further 4 minutes, breaking the lamb up with a wooden spoon as you go

Step 4

Add tomato paste and cook for a further minute

Step 5

Pour in the tinned tomatoes, red wine & stock and allow to simmer for 10 minutes or until sauce as reduced to a Bolognese consistency

Step 6

Mix all ingredients together and store in the fridge until ready to use

Step 7

Toast the pinenuts in a dry frying pan for 2-3 minutes or until golden brown *see tips*