Greek-style spaghetti bolognaise
This Greek-style spaghetti bolognese combines hearty lamb mince with Mediterranean vegetables and herbs for a flavourful twist on the classic dish. Finished with olives and feta, it's a satisfying meal that's easy to prepare.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 zucchini
1 red onion
1 lb lamb mince
1 red pepper
2 cans canned tomatoes
1 tbsp spearmint
12 oz pasta
1/2 cup olives
1/3 cup dried oregano
1/2 cup feta cheese
Experience a Mediterranean twist on the classic Italian dish with this Greek-style spaghetti bolognese. Combining rich flavors from lamb mince, fresh vegetables, and exquisite Greek spices, this dish offers a delightful and hearty meal that promises to tantalize your taste buds.
Instructions:
- Dice the zucchini and red pepper.
- Finely chop the red onion.
- In a large pot, bring water to a boil. Add a pinch of salt.
- Cook the pasta according to the package instructions until al dente.
- Drain and set aside.
- While the pasta cooks, heat 1 tbsp of olive oil in a large pan over medium-high heat.
- Add the chopped red onion and sauté for about 2 minutes until it starts to soften.
- Add the diced zucchini and red pepper to the pan, and cook for an additional 5-7 minutes until the vegetables are tender.
- Push the vegetables to one side of the pan and add the lamb mince.
- Cook the lamb, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Add the two cans of canned tomatoes (with their juice) to the pan with the lamb and vegetables.
- Stir in the finely chopped spearmint and dried oregano.
- Let the mixture simmer on low heat for about 15 minutes, allowing the flavors to meld.
- Add the cooked pasta to the pan with the sauce, stirring to coat the pasta evenly.
- Stir in the sliced olives.
- Taste and adjust seasoning, if needed.
- Divide the pasta among serving plates.
- Sprinkle each serving with crumbled feta cheese.
Your Greek-style spaghetti bolognese is ready to impress! The tender lamb, flavorful vegetables, and distinctive Greek spices come together beautifully in this dish. Whether you're preparing it for a family dinner or a special occasion, this recipe is sure to become a cherished favorite.
Greek-style spaghetti bolognaise FAQ:
Cook the pasta according to the package instructions until al dente, usually about 8-12 minutes depending on the type of pasta used.
Yes, you can substitute ground beef for lamb mince if preferred. It will alter the flavor slightly but should work well in the recipe.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
The lamb is cooked through when it is no longer pink and reaches an internal temperature of 160°F (71°C). It should also be browned with no visible redness.
If you don't have feta cheese, you can use goat cheese or ricotta as an alternative. Both will provide a creamy texture, though the flavor will differ.
Tips:
- Make sure to slice the zucchini and red pepper evenly for uniform cooking.
- If fresh spearmint is not available, you can substitute it with dried mint, but use it sparingly to avoid overpowering the dish.
- Brown the lamb mince thoroughly to enhance its flavor before adding the vegetables and tomatoes.
- Consider using a mix of Kalamata and green olives to add different textures and flavors.
- Crumbly feta cheese adds a nice touch to the dish, but you can also try adding a bit of grated Parmesan or Pecorino Romano for variation.
- Cook the pasta al dente, as it will continue to cook slightly when mixed with the sauce.
- For a lighter version, you could use whole wheat pasta or even zucchini noodles.
Nutrition per serving
4 ServingsCalories 860kcal
Protein 40g
Carbohydrates 90g
Fiber 16g
Sugar 15g
Fat 44g
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