Lamb Bolognese

TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 1 pound ground lamb shoulder
  • Kosher salt
  • 2 medium carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 small red onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 cups dry red wine
  • 12 ounces canned San Marzano tomatoes, chopped
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Directions

Heat a large rondeau (or Dutch oven) with the olive oil over medium-high heat. Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes.

Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.

With a slotted spoon, remove the browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce.

Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, cinnamon stick and chile flakes, and simmer for 10 minutes. Add the lamb back into the pan and let simmer 20 to 30 minutes longer.

While the sauce is simmering, bring a large pot of salted water to a boil.

When you have 10 minutes left for the sauce, drop the pasta into the boiling water and give a stir so it doesn't stick. When the pasta is cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain the pasta. Stir the pasta into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and mint and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.

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5

Newest Ratings and Reviews

Read all 26 reviews

  • on February 02, 2014

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    I was scared to add the mint, but I did, and the whole dish turned out DELICIOUS! Next time I wouldn't add all the juice with the tomatoes because I liked the look of his sauce better than mine. So yummy!

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  • on November 13, 2013

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    That was fantastic! Kept pretty close to the recipe, (left out the cinnamon, except I didn't want to part with so much red wine!
    I used about 2/3 cup and about the same beef broth. I had no fresh mint, so left it out. It is one of the BEST pasta dishes I have made! I would serve it to any foodie with confidence.

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  • on January 06, 2013

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    The flavor is complex and fantastic. I think the cinnamon and wine really put it over the top in terms of "normal" pasta sauces. I didn't have lamb available when I made this, so I used ground veal instead. Only change I'd make is to leave the Parmesan out and let people add it per their own tastes - I think it detracts from the sauce as a whole by mixing it in. I will definitely make this a regular family dinner recipe, thanks Chef Symon!

    people found this review Helpful.
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