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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 28 reviews

  • on June 04, 2014

    Flag

    Full disclosure: We're dieting so we modified this recipe. We basically used the sauce recipe with lamb leg that we ground up ourselves (instead of ground lamb) and used yellow squash instead pasta. No butter, no cheese. Sounds sad, doesn't it? But OMG, this was delicious! I can only imagine what the real recipe tastes like. Who says you can't diet and eat like an Iron Chef? I will absolutely make this again and when I'm cheating.. I'll do the real deal because I know I will be blown away. Loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 09, 2014

    Flag

    This recipe was a major hit with my family - it's just delicious. I did cut the wine down to 1 1/4 cups out of fear it would overpower the dish and cut the pasta down to 1 lb as I thought that may have been a typo. It came out perfect! I will be making this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 02, 2014

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.