Lamb Bolognese
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
Italian
Lamb Bolognese
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Lamb Bolognese sauce is a twist on the classic Italian favorite. The sauce is simple and rustic and it’s made by slowly simmering carrots, onion, garlic, celery, tomato, herbs, and ground lamb in red wine stock. Look no further for a cozy, comforting dinner on weekends or during the holiday season.
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Ingredients
- 8 Oz rigatoni pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb. ground lamb
- 2 large stalks of celery finely diced
- 2 White onions finely diced
- 2 large carrots finely diced
- 3 cloves garlic minced
- 1 bay leaf
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ¼ cup tomato paste
- ½ cup crushed tomatoes
- ¼ teaspoon red chili flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken stock
- ½ cup dry red wine
- 2 tablespoons milk full fat
- ¼ cup Parmesan Cheese freshly grated
- Parsley for Garnish
Instructions
- Heat olive oil in a Dutch oven or any heavy-duty pan. Add ground lamb and saute on medium heat for 2-3 minutes. Lightly season meat with a pinch of salt and pepper and continue to saute, breaking any lumps while cooking.
- Remove browned meat from the pan to the bowl, and set aside.
- Drain any excess fat left in the Dutch oven.
- Add butter to the pan. Saute celery, onion, and garlic (usually carrot, celery, and onion are cooked together). Saute with constant stirring and cook until vegetables are softened, take about 4-5 minutes for vegetables to cook on medium heat.
- Cook minced garlic along with carrot and onion for 2-3 minutes.
- Cook tomato pasta and crushed tomatoes. Saute for 2 to 3 minutes, scraping the bottom of the pan as you cook.
- Add dried herbs (Italian seasoning), bay leaf, and finely diced carrots. Mix well and allow carrots to soften a little bit.
- Add the seasoning and spices – red chili flakes, salt, and pepper.
- Pour chicken stock or beef stock and dry red wine. Add back browned meat to the Bolognese sauce.
- Mix well, the alcohol content in the wine will get cooked and evaporated. Stir a splash of milk or cream in the sauce.
- Simmer heat, cover the Dutch oven with a lid, and let it cook for 30 to 45 minutes. Keep stirring at regular intervals.
- After the sauce has simmered for 30 minutes, start prepping water to cook pasta. If pasta is cooked much before, it’ll sit and wait in a colander and begin to dry and clump to each other.
- Boil water in another large pot. When the water starts boiling, add a generous amount of salt to the water.
- Cook pasta in boiling water until al-dente. I always cook pasta 2 minutes less than the time mentioned on the packet.
- Reserve a cup of pasta-cooked water.
- Drain pasta using a large slotted spoon and add it directly to the Bolognese sauce.
- Gently mix to coat pasta evenly in the sauce. Adjust the consistency of the sauce by pouring a little pasta-cooked water.
- Turn off the heat, and grate Parmesan cheese over the pasta. Mix well until the cheese is melted. Taste and check for seasoning, adjust if needed.
- Serve hot garnished with fresh Parsley or fresh oregano leaves.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Finely diced veggies. Minced or finely diced veggies (onion, celery, carrot, and garlic) will blend with the sauce well.
- Cook pasta to al-dente. Be sure to cook pasta very al-dente. Pasta will continue to cook even after it’s removed from heat.
- Shred cheese. Pre-grated cheese has chemicals added to it that can prevent it from melting properly. Freshly grate cheese from a block.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
41g
(14%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
65mg
(22%)
Sodium
522mg
(22%)
Potassium
641mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3797IU
(76%)
Vitamin C
9mg
(10%)
Calcium
115mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 522mg | 22% |
| Potassium | 641mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3797IU | 76% |
| Vitamin C | 9mg | 10% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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