Mutton Bolognaise

Bolognaise is a sauce that we all put our individual stamp on. Here I like to add warmth and smokiness with smoked paprika, chorizo and cabanoro sausage. As mutton has its own deep flavour it seems to be able to take whatever strong flavours you throw it's way and mellow them out. You could use a good quantity of smoked lardons instead of the smoked paprika and sausage combination, but I strongly urge you to try the recipe as it is!



  1. Gently fry the chorizo and cabanoro until they start to release their oil and then add the peppers and chilli and fry until they start to soften
  2. Add the garlic and fry for a minute more
  3. Add the mince and fry until the meat has lost its rawness
  4. Add the smoked paprika and cook for a couple of minutes before adding the tomatoes and passata
  5. Add the wine and the tomato puree
  6. Season with the salt and pepper (and when I say several grinds of pepper I do mean several!)
  7. Cook on a low simmer, partially covered by the pan lid, for about 2 hours until the meat is very tender and the sauce has reduced to a thick consistency. Add the mushrooms about 30 mins before serving


This doesn't really need garnishing with grated cheese, but do so if you wish. Serve with your favourite spaghetti or pasta. We like it with wholemeal spaghetti.

Recipe by Hebridean Mutton at