Lamb Bolognese
This hearty lamb bolognese is packed with ground lamb, vegetables, fresh herbs, red wine, and tomatoes. It's perfect served over pasta!
Servings: 4 servings
Ingredients
- 1 pound ground lamb
- 2 large carrots finely diced
- 2 stalks celery finely diced
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1-1/2 cups dry red wine
- 1 (14.5 ounce) can whole tomatoes in juice
- 4 sprigs fresh thyme leaves only
- 6 ounces tomato paste
- 4 cups water
- ½ cup whole milk
- ¼ teaspoon red pepper flakes
- 1 pound pasta cooked (e.g. fettuccine, linguine, etc.)
- Parmesan cheese for topping
Instructions
- In a 12-inch skillet over medium heat, add ground lamb and start to brown.
- After the mixture is half browned, add in carrots, celery and onions. Cook until the vegetables just start to soften and the meat is fully browned.
- Add in garlic and cook until fragrant, about 1 minute.
- To deglaze the pan, pour in red wine and scrape up any brown bits on the bottom of the pan.
- Cook for about 5 minutes to cook down the red wine.
- Add in tomatoes with their juice and break apart the tomatoes with a spatula.
- Add in thyme, tomato paste and 2 cups water. Mix together until combined and cover the pot with a lid. Simmer on low heat until the mixture has cooked down and is thick.
- Add in remaining 2 cups water, repeat process. This in total should take around 2-3 hours.
- Add in milk and red pepper flakes and cook for 30 minutes until thick and delicious.
- Keep sauce warm while pasta cooks. Serve atop fresh pasta with a sprinkling of Parmesan cheese.
Nutrition
Serving: 1serving | Calories: 851kcal | Carbohydrates: 102g | Protein: 37g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 86mg | Sodium: 478mg | Potassium: 1204mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6887IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 5mg