Wanted to cook something simple and decided on bolognese. Found a recipe that mentioned using lamb mince and I thought "why the hell not?"
Ingredients (serves 4)
500 gr lamb mince
butter to fry in
1 large yellow onion, chopped
3-4 garlic cloves, finely chopped
250 gr chestnut mushrooms, quartered
1 can chopped tomatoes
1 tbsp honey
3-4 tbsp tomato puree
1-2 tbsp balsamic vinegar
3 dl red wine
2 dl beef stock
1 can broad beans
black pepper and salt
spaghetti to serve with (or, if you follow the LCHF diet, try thinly shredded cabbage sauteed in butter!)
Heat up a frying pan, fry the onion and garlic in a tbsp butter on a medium heat. When they start sweating, add the honey and fry until golden, season with black pepper. Transfer to a big pot.
Fry the mushrooms in the frying pan with a knob of butter, season with black pepper. Transfer to the pot.
Brown the lamb mince, make sure most of the resulting liquids fry away, then transfer to the big pot.
Put the big pot on the heat and add tomatoes, tomato puree, wine, beef stock and give it a good stir. Bring it to a boil. This is a lot of liquid, so allow for an hour or so of boiling to make it reduce to a nice thick sauce.
If the sauce reduces too quickly top it up with boiling water, you really want it to boil for at least an hour. Towards the end, add the balsamic vinegar and any additional seasoning to taste.
Once an hour has passed and the sauce is sufficiently reduced, put the spaghetti on (I am here thinking it takes about 12 minutes to boil the pasta) and put the broad beans in a sauce pan and simmer for a few minutes.
Drain the broad beans and add to the sauce. Serve in bowls with a really nice red wine.