Easy Lamb Bolognese Recipe with Pasta
This easy and delicious Lamb Bolognese recipe combines Lamb, carrots, onion, fennel, tomatoes and wine for a rich and meaty sauce that's perfect for serving over a pile of tagliatelle, or your favorite pasta. A fun twist on a classic Bolognese, this Lamb version has a distinctly delicious flavor all it's own!
Servings: 8
Equipment
- large dutch oven or stockpot
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 medium carrots, finely diced
- 1 rib of celery, finely diced
- 1 medium onion, finely diced
- 1 fennel bulb, cleaned, trimmed and finely chopped
- salt and pepper, to taste
- 6 cloves of garlic, minced
- 2 tablespoon tomato paste
- 1 lb ground lamb
- ½ teaspoon crushed red pepper flakes
- 2 teaspoon dry basil
- 2 bay leaves
- ¾ cup red wine (such as merlot or cabernet sauvignon)
- 1 28 oz can crushed tomatoes
- 1 parmesan rind (optional)
- 4 tablespoon butter
Instructions
- 1. Finely dice the carrots, celery, onion and fennel. This can be done by hand, or in a food processor. 2. Add olive oil to a large dutch oven or pot, and heat over medium heat. 3. Add carrots, celery, onion, and fennel to the pot, and season with salt and pepper to taste. 4. Stir to combine, then cook, stirring occasionally for 5-7 minutes. 5. Add garlic and tomato paste, and stir well. Cook 2-3 minutes, until tomato paste begins to darken a bit. 6. Add the lamb to the pot and cook, breaking up as you go, for 5-6 minutes, until fully browned. 7. Add the red pepper flakes, dried basil, bay leaves, wine, crushed tomatoes and parmesan rind (if using). 8. Stir well, reduce heat to low, cover, and simmer for 1 hour. If using a parmesan rind, check on it periodically to make sure it doesn’t stick. 9. After 1 hour, remove the bay leaves and parmesan rind, and stir in the butter until melted and fully incorporated. 10. Serve with pasta, parmesan cheese, and fresh basil or fennel fronds (for garnish).