Lamb & fennel spaghetti Bolognese Recipe

In a large skillet, heat some olive oil over medium heat. Add the ground lamb and cook until browned, breaking it up into crumbles with a spoon.

Add the onion, garlic, fennel, and carrot to the skillet. Cook until the vegetables are tender.

Stir in the crushed tomatoes, red wine, beef or vegetable broth, dried oregano, and dried basil. Season with salt and pepper.

Bring the sauce to a simmer and let it cook for 45 minutes to 1 hour, stirring occasionally.

While the sauce is simmering, cook the spaghetti according to the package instructions. Drain.

Serve the spaghetti with the lamb and fennel Bolognese sauce. Top with grated Parmesan cheese and garnish with fresh basil leaves.