Step 1

I like to mince everything up in a food processor. If you don’t have one, mince the onion, garlic cloves and carrots by hand—no biggie!

Step 2

Add the onion, garlic cloves, carrots and anchovies to a food processor. Blitz until pureed.

Step 3

In a large Dutch oven or medium pot set over medium heat, add the olive oil. When the oil is warm, add the onion/carrot mixture. Add 1 1/2 teaspoons of kosher salt and allow to cook until softened, about 5 to 7 minutes, stirring it every so often.

Step 4

Then add the ground lamb, breaking it up with your spatula. Mix everything together and cook until the meat has browned, about 5 minutes. Pour in the crushed red pepper and tomato paste and mix; pour in the red wine and scrape the bottom of the pot to lift up any bits.

Step 5

Pour in the can of crushed tomatoes. And then fill the can about halfway up with water, swishing it around to pick up any leftover tomato and pour into the pot. Give it a good mix, bring it to a simmer and then immediately drop the heat to low. Cover the pot with a lid and let it cook at a gentle simmer for 1 hour.

Step 6

It’ll be super fragrant and delicious at that point. Give it a taste and adjust the salt according to your liking. I added a few more pinches.

Step 7

To neutralize the acid, I like to add a few tablespoons of butter. This is totally optional. You can also add a tablespoon of sour cream or creme fraiche, if you have it. Or you could skip this part all together.

Step 8

Meanwhile, bring a pot of salted water to a boil. Drop in your pasta and cook until al dente.  Drain the pasta, reserving about 1 cup of pasta water. In the same pot that you cooked the pasta, add a few ladles of the sauce and add the drained pasta. Toss it in the sauce until it’s covered. If needed, add a splash or two of pasta water.

Step 9

Divide the pasta amongst bowls. Top it with a ladle of the bolognese and top with fresh basil (if you have it) and a sprinkling of Parmesan cheese.

Step 10

This makes delicious leftovers. Bring the entire bolognese to room temperature and then store in an airtight container in the fridge for up to 3 days OR you can freeze it for up to 3 months. To thaw, transfer to the fridge overnight and then warm up in a sauté pan or in the microwave.