Lamb Bolognese
This is the perfect home cooked meal for anyone looking to elevate their pasta game with a rich, flavorful twist on a classic. The combination of tender ground lamb, smoky bacon, and a blend of spices creates a hearty, comforting sauce that’s both satisfying and unique.
This lamb bolognese is rich and comforting, with deep savory notes from the lamb and bacon, balanced by the sweetness of slow-cooked vegetables and tomatoes. A splash of red wine adds warmth and depth, while hints of cinnamon and nutmeg bring a subtle, cozy spice that rounds out the sauce. Finished with milk and Parmesan for a silky texture, it’s a bold yet comforting sauce perfect for a hearty pasta night. I love to serve this bolognese with my Valentine’s Ravioli.
FAQs
Can I substitute another meat for lamb?
Yes. Ground beef, pork, or a mix of beef and pork all work well in this sauce. Beef will give a more classic, familiar flavor, while pork adds richness and a slightly sweeter note.
What kind of red wine should I use, and can I skip it?
Use a dry red wine like Cabernet Sauvignon, Merlot, Chianti, or Pinot Noir. I suggest keeping the wine, as it adds depth and helps balance the richness of the sauce.
Can I use cream instead of milk?
You can, but it will make the sauce richer and heavier. Whole milk is traditional and helps tenderize the meat while keeping the sauce balanced. If using cream, consider using less and adding it at the end to avoid overpowering the other flavors.
Can this sauce be made ahead of time?
Absolutely. This sauce actually tastes better after a day as the flavors continue to meld. It’s a great make-ahead option for entertaining or meal prep.
How do I store the homemade bolognese?
Store the sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. To thaw, move sauce to fridge overnight, then reheat in saucepan on low when ready to eat. If you reheat at a higher temperature you will risk burning the sauce.
Lamb Bolognese
Ingredients
- 1 lb ground lamb
- 4-5 strips of bacon
- 1 onion finely chopped
- 2 ribs of celery finely chopped
- 1 large carrot finely chopped
- 4 garlic cloves minced
- 1 (28 oz can) crushed tomatos
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 tsp Italian seasoning
- 1 bay leaf
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 knob of Parmesan cheese
- 1 cup whole milk
Instructions
- Begin by frying your bacon, removing from pan and finely chopping, followed by sauteing your onion in the bacon grease. Once softened, add the carrot, celery and garlic. Sauté for about 5-7 more minutes.
- Create a space in the center of the pan and add the lamb. Cook until browned. Add seasonings + tomato paste and stir to coat, allowing the mix to caramelize to the pan. Deglaze with red wine, allow 1/2 to simmer off, about 10 mins.
- Add bay leaf, chopped bacon, crushed tomatoes, milk and knob of Parmesan. Allow to gently simmer for about 25 minutes to allow flavors to come together. The longer it cooks the more it breaks down and flavors combine. Season to taste.
- Top with fresh parsley and serve over desired pasta serves with fresh grated Parmesan.
Notes
Made this recipe? Leave a comment below!
Leave a Reply