lamb bolognese

This Lamb Bolognese simmers on the stove for an hour, marrying all the delicious flavors of carrot, onion, anchovy and lamb together. Ladle it over your favorite pasta for an amazing dinner, and if you have leftovers, good news – this lamb bolognese freezes easily!

Lamb Bolognese

onion

garlic

carrots

anchovy filets (minced)

salt

Atkins Ranch grass-fed ground lamb

red pepper

tomato paste

sugar

red wine

tomatoes

unsalted butter

pasta (of choice)

Parmesan-Reggiano (as garnish)

Basil leaves (as garnish)

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!

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

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.

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.

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.

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.

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.

To Make the Lamb Bolognese:

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.

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.

To Assemble:

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.

To Store the Bolognese:

Stove-top simmered lamb bolognese is a comforting and cozy meal with a wonderfully flavorful variation of using lamb instead of the traditional beef. Serve with your favorite pasta for the ultimate Sunday dinner!

extra virgin olive oil

celery (roughly chopped)

garlic (peeled)

lamb

anchovy paste (optional)

salt and pepper

can crushed tomatoes + 4 ounces water

bay leaf

rosemary

oregano (leaves removed)

tagliatelle (or other desired pasta noodle, GF is necessary)

pecorino romano (for serving)

Add the olive oil to a large Dutch oven or other large pot over medium heat.

Place the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Alternatively, you can chop everything by hand to a mince.

Transfer the finely chopped vegetables to the hot pot and sauté until softened, stirring frequently, about 8-10 minutes.

Add the ground lamb and cook with the vegetables until browned, breaking up with a spatula as it cooks.

Next, add the tomato paste, anchovy paste if using along with a generous amount of salt and pepper. Stir until incorporated.

Pour in the wine and deglaze any browned up bits on the bottom of the pan by scraping with a wooden spatula.

Add the crushed tomatoes, water, sugar, bay leaf, rosemary and oregano and stir until everything is well combined.

Lower the heat to a simmer and cook with a lid on but slightly askew for 30-45 minutes, stirring often. Sauce will thicken and reduce a bit by the end.

Season to taste with additional salt and pepper towards the end of the cooking time as well as the splash of milk or cream. Turn off the heat and cover to keep warm.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 1 minute less than package directions).

Using a hand-held strainer, transfer the cooked pasta to the pot with the bolognese. It&#x27;s ok if a bit of pasta water transfers along with the pasta as it helps loosen the bolognese sauce.

Toss to combine the pasta with the bolognese, transfer to a serving bowl and garnish with fresh herbs and grated pecorino romano.

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Top 2 lamb bolognese recipes from across the web

The most viewed lamb bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lamb Bolognese

Lamb Bolognese

The most viewed lamb bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine