Lamb Spag Bol

This is Nicole’s speciality dish, one she takes very seriously, despite its simplicity. When she first suggested making a bolognese sauce with lamb, instead of beef mince, I wasn’t convinced. I didn’t like to mess with tradition. But it blew me away. It makes sense, in fact: the lamb’s extra fat coats the pasta. The other flavours remain pretty traditional, although for this recipe, I threw in some capers (Nicole hates them, but I couldn’t help myself).

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