Lamb Bolognese Recipe
Italian · Main course · 90 min total
A rich and hearty Bolognese sauce made with ground lamb, simmered with tomatoes, wine, and aromatic vegetables. Perfect over pappardelle or your favorite pasta.
15
min prep
min prep
75
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 4 cloves garlic, minced
- 1 pound ground lamb
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
- Increase heat to medium-high. Add ground lamb and cook, breaking it up, until browned, about 6 minutes.
- Pour in red wine and stir, scraping up any browned bits. Let wine reduce by half, about 2 minutes.
- Add crushed tomatoes, milk, oregano, salt, pepper, and red pepper flakes. Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour.
- Uncover and continue simmering for 15 minutes to thicken. Stir in Parmesan cheese. Adjust seasoning to taste.
- Serve over cooked pasta with additional Parmesan.
Tips
- For a deeper flavor, use a combination of ground lamb and ground pork.
- Leftover sauce can be refrigerated for up to 4 days or frozen for 3 months.
- Stirring in a splash of cream at the end adds extra richness.
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