Send this simple bolognese on a Greek Island getaway

Name: Send this simple bolognese on a Greek Island getaway
Cook time: 30 min
Yield: 4
Cuisine: Contemporary,Greek
Ingredients: 1 tbsp extra virgin olive oil, plus extra to serve; 1 red onion, finely chopped; 4 garlic cloves, finely chopped; 500g lamb mince; 2 x 400g can cherry tomatoes; 1 tsp dried mint; 1 tbsp chopped fresh oregano, plus extra to serve; 2 tbsp red wine vinegar; 2 tsp honey; 1 eschalot (French shallot); 400g spaghetti; 250g mixed medley cherry tomatoes, halved; ½ cup small pitted kalamata olives; 200g feta

Fast and light yet surprisingly comforting, this Greek-inspired bolognese is a sun-kissed twist on a classic.

Jessica Brook

October 30, 2025

Fresh herbs, pickled shallots and feta steer this lamb bolognese towards Greece.James Moffatt

easyTime:< 30 minsServes:4

Bring a taste of the Mediterranean to your table with this Greek-inspired bolognese – a sun-kissed twist on a classic. Lamb mince is simmered with herbs and tomatoes, spooned over al dente pasta, and finished with crumbles of feta and pickled shallots. It’s satisfying comfort food that feels surprisingly light and bright.

Ingredients

1 tbsp extra virgin olive oil, plus extra to serve
1 red onion, finely chopped
4 garlic cloves, finely chopped
500g lamb mince
2 x 400g can cherry tomatoes
1 tsp dried mint
1 tbsp chopped fresh oregano, plus extra to serve
2 tbsp red wine vinegar
2 tsp honey
1 eschalot (French shallot)
400g spaghetti
250g mixed medley cherry tomatoes, halved
½ cup small pitted kalamata olives
200g feta

Method

Step 1
Heat the oil in a large, deep frying pan over medium-high heat. Add the onion and garlic, season with salt and pepper, and cook for 4 minutes until soft and translucent; do not brown. Add the lamb and cook for 6-8 minutes, breaking it up with a wooden spoon until it is deeply browned and caramelised.
Step 2
Add the canned tomato, mint, oregano, 1 tablespoon of vinegar and 1 teaspoon of honey. Bring to a simmer, reduce the heat to low and cook for 12 minutes, or until it has reduced slightly.
Step 3
Meanwhile, combine the remaining vinegar and honey in a small bowl, and season with salt. Thinly slice the shallot, add it to the vinegar and set it aside to pickle.
Step 4
Cook the spaghetti in boiling salted water for 6-8 minutes, or until al dente. Drain, reserving ½ cup of the pasta cooking water. Add the fresh tomatoes and olives to the bolognese sauce, along with enough of the pasta cooking water to loosen the sauce. Toss well to coat.
Step 5
Serve the pasta topped with crumbled feta and pickled shallots. Drizzle with olive oil and top with the remaining oregano leaves to serve.