Skip to main content

Lamb and rosemary bolognaise with shell pasta

Skip to IngredientsSkip to Method

This lamb and rosemary bolognaise with shell pasta recipe is the perfect way to up the ante of your regular spag bol. Quick and easy, this dish is a must-try.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
 lamb and rosemary bolognaise with shell pasta


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 500g Coles Australian Lamb Mince
  • ½ cup (125ml) dry red wine
  • 2 x 400g cans Coles Brand Diced Tomatoes
  • 2 tbs tomato paste
  • 3 tsp coarsely chopped rosemary
  • 250g large pasta shells
  • 120g pkt Coles Australian Baby Spinach, finely shredded
  • shaved parmesan, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the lamb. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Add the wine and bring to the boil. Cook for 2 mins or until wine reduces slightly. Add the tomato, tomato paste and rosemary. Reduce heat to low. Cook, stirring, for 20 mins or until sauce thickens slightly.
  2. Step 2

    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
  3. Step 3

    Add the spinach to the mince mixture and stir until spinach just wilts. Add half the sauce to the pasta and toss to combine. Divide among serving bowls. Top with remaining sauce and sprinkle with parmesan to serve.