Savory and Rich Lamb Bolognese: A Classic Italian Dish with a Twist

Ingredients

  • 500g ground lamb
  • 1 large onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves of garlic, minced
  • 1 cup red wine
  • 1 can (400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Pasta of choice for serving
  • Fresh basil leaves for garnish

Steps and instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the ground lamb to the skillet and cook until browned. Once cooked, remove the lamb from the skillet and set aside.
  3. In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened.
  4. Return the browned lamb to the skillet, add the red wine, and simmer until the wine has mostly evaporated.
  5. Add the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
  6. Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 30 minutes, stirring occasionally.
  7. After 30 minutes, stir in the milk and continue to simmer for another 10 minutes.
  8. While the sauce is simmering, cook your pasta of choice according to the package instructions.
  9. Once the pasta is cooked, drain it and return it to the pot. Add the Bolognese sauce and grated Parmesan cheese, stir well to combine.
  10. Serve the Lamb Bolognese over the pasta, garnished with fresh basil leaves.

Tools for making

  • Skillet - A large skillet will be needed to brown the ground lamb and cook the vegetables.
  • Spatula - Use a spatula to stir and flip the lamb while browning.
  • Knife - A sharp knife will be necessary to finely chop the onion, carrots, celery, and garlic.
  • Cutting board - A cutting board will provide a stable surface for chopping the vegetables.
  • Large pot - You will need a large pot to cook the pasta according to package instructions.
  • Stirring spoon - A stirring spoon or utensil will be needed to combine the ingredients in the skillet and stir the sauce while simmering.
  • Grater - Use a grater to grate the Parmesan cheese.
  • Measuring cups and spoons - Measuring cups and spoons will be necessary to accurately measure the ingredients.
  • Lid - A lid or cover for the skillet will be needed to simmer the sauce.

Recipe variations

  • Substitute ground lamb with ground beef or ground turkey for a different flavor.
  • For a vegetarian option, replace the ground lamb with cooked lentils or diced mushrooms.
  • Add vegetables such as bell peppers, zucchini, or eggplant for extra texture and flavor.
  • Include a variety of herbs and spices like thyme, rosemary, or fennel seeds to enhance the taste.
  • Experiment with different types of pasta such as penne, rigatoni, or spaghetti.
  • Add a splash of balsamic vinegar or Worcestershire sauce for a tangy twist.
  • Try using white wine instead of red wine for a lighter sauce.
  • Garnish with grated pecorino cheese or fresh parsley instead of Parmesan and basil.
  • For a spicy kick, add chopped chili peppers or a dash of hot sauce.
  • If you prefer a smoother texture, blend the sauce using an immersion blender or food processor.

Recipe overview

Discover a delicious twist on a classic Italian dish with this Lamb Bolognese recipe. This hearty and flavorful meal is sure to impress your guests and family with its rich, savory sauce made from ground lamb, fresh vegetables, and a blend of herbs and spices. The sauce is simmered to perfection, allowing all the flavors to meld together beautifully, before being served over your choice of pasta. Finished with a sprinkling of grated Parmesan cheese and a garnish of fresh basil leaves, this Lamb Bolognese brings a touch of gourmet to your everyday dining experience. Whether you're a novice in the kitchen or an experienced cook, this recipe is easy to follow and will deliver a mouthwatering meal every time. Enjoy the process and the delicious end result!

Common questions

  1. Can I use a different type of ground meat?
    Yes, you can substitute the ground lamb with ground beef, ground turkey, or even a meatless alternative such as textured vegetable protein (TVP).
  2. Can I make this recipe ahead of time?
    Absolutely! In fact, the flavors of the Lamb Bolognese tend to develop and intensify when allowed to sit for a while. You can make it a day in advance and refrigerate it until ready to use. Reheat it gently on the stove before serving.
  3. Can I freeze the leftovers?
    Yes, Lamb Bolognese freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
  4. What kind of pasta should I use?
    The choice of pasta is up to you! Traditional options like spaghetti or fettuccine work well, but you can also try penne, rigatoni, or any other pasta shape you prefer.
  5. Can I omit the red wine?
    Yes, if you prefer not to use wine, you can simply omit it from the recipe. You can replace it with an equal amount of beef or vegetable broth if desired.

Serving dishes and utensils

  • Large skillet - Used for browning the ground lamb and cooking the sauce.
  • Cutting board - Used for chopping the onion, carrots, and celery.
  • Knife - Used for mincing garlic and chopping vegetables.
  • Spatula - Used for stirring and flipping the ground lamb.
  • Measuring cup - Used for measuring the red wine and milk.
  • Can opener - Used for opening the can of crushed tomatoes.
  • Grater - Used for grating Parmesan cheese.
  • Pot - Used for cooking the pasta.
  • Colander - Used for draining the cooked pasta.
  • Stirring spoon - Used for stirring the sauce.
  • Serving plates or bowls - Used for serving the Lamb Bolognese.
  • Garnish - Fresh basil leaves for garnishing the dish.

Origin stories

Bolognese sauce, known in Italian as ragù alla Bolognese, hails from Bologna, a city known for its rich culinary traditions in the region of Emilia-Romagna, Italy. Though variations of Bolognese sauce often feature beef or pork, incorporating lamb into the recipe offers a delightful twist that's been embraced by chefs worldwide. The Lamb Bolognese we know today is a testament to the creativity and adaptability of cooks who dare to step outside the traditional framework, yet retain the essence of a beloved dish. Its slow, careful simmering process reflects the Italian philosophy of love and patience in cooking, resulting in a sauce that is not only rich in flavors, but also teeming with stories and traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.