This is so quick, and so authentically tasting that you feel like you’re in an Italian restaurant! This recipe is full of protein, with the lamb mince, and the fennel adds a sweetness to it.
Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.
220g spaghetti (I use spelt, otherwise use wholewheat)
200g lamb mince
1 fennel bulb, thinly sliced
1 sprig of rosemary, finely chopped
2 cloves of garlic, finely chopped
2 tbsp black olives, roughly chopped
2 tbsp parmesan
1 tin of organic chopped tomatoes
Sea salt and black pepper
Heat 1 tbsp olive oil in a pan and add the garlic and rosemary for one minute and then add the fennel and a pinch of salt. Cook for 6 minutes, until the fennel is soft - you may have to add a tbsp of water;
Add the lamb to the pan and break up with a wooden spoon, season and add the black olives;
Once the lamb is browning, add the chopped tomatoes and half fill the empty can with water, swill, and pour into the pan. Reduce the sauce, on a low heat;
When the sauce is nearing a thick consistency, cook the pasta for ten minutes or according to the packet instructions;
Drain the pasta and add it to the pan of ragu, stir thoroughly and season. Add a big helping of grated parmesan and serve.