Lamb Bolognese

This Lamb Bolognese is a hearty and luxurious twist on the classic Italian dish, full of rich, deep flavors that make it perfect for a cozy meal. The tender ground lamb simmers slowly with aromatic vegetables, tomato paste, red wine, and herbs, creating a sauce that’s both comforting and elegant. I love serving it with rigatoni to capture every bit of the flavorful sauce.

Why You’ll Love This Recipe

I love how this recipe elevates a traditional bolognese with the robust, slightly gamey flavor of lamb. The red wine and tomato paste give the sauce depth, while the butter at the end adds a silky finish. It’s a dish that tastes like it simmered all day, even though it comes together in under an hour. Whether I’m cooking for guests or treating myself to a comforting dinner, this lamb bolognese always feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Ground Lamb Bolognese
1 tablespoon olive oil, virgin or extra virgin
1 lb ground lamb
salt and pepper
2 large celery stalks, finely chopped
2 large carrots, peeled and finely chopped
2 large white onions, finely chopped
¼ cup tomato paste
½ cup dry red wine
1 cup chicken or beef stock
8 oz rigatoni
½ teaspoon dried thyme
3 tablespoon unsalted butter, divided

To Serve
freshly grated parmesan cheese
parsley, chopped

Directions

1. I start by heating the olive oil in a large, heavy-bottomed skillet or saucepan over medium-high heat. I add the ground lamb, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks.
2. Once the lamb is nicely browned, I remove it from the pan and set it aside. In the same pan, I melt 1 tablespoon of butter, then add the celery, carrots, and onions. I sauté them for about 8–10 minutes until they’re soft and lightly golden.
3. I stir in the tomato paste and cook it for 2 minutes to deepen the flavor before pouring in the red wine. I let it simmer for 3–4 minutes until the wine reduces by about half.
4. I return the lamb to the pan, then add the stock and thyme. I stir everything together, reduce the heat to low, and let the sauce simmer gently for 20–25 minutes so the flavors can meld beautifully.
5. While the sauce simmers, I cook the rigatoni according to the package instructions in salted water until al dente. I reserve a bit of pasta water before draining.
6. I stir the remaining 2 tablespoons of butter into the sauce for richness, then toss in the cooked rigatoni. If the sauce is too thick, I add a splash of the reserved pasta water.
7. I finish by seasoning to taste and serving it hot, topped with freshly grated parmesan and a sprinkle of chopped parsley.

Servings and Timing

This recipe serves 4 people and takes about 50 minutes total—10 minutes for prep, 30 minutes for simmering, and 10 minutes for cooking the pasta.

Variations

I sometimes add a pinch of crushed red pepper flakes for a touch of heat or replace the thyme with rosemary for a deeper, earthy flavor. For a lighter version, I use whole wheat pasta or zucchini noodles. If I want an extra creamy finish, I stir in a splash of heavy cream right before serving. This recipe also works beautifully with ground beef or turkey if I’m in the mood for something different.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the sauce gently on the stove over low heat, adding a splash of stock or water if needed to loosen it. It also freezes well—I portion it out and freeze for up to 3 months, then thaw overnight and reheat before serving.

FAQs

Can I make this ahead of time?

Yes, the flavors deepen beautifully when made a day ahead. I just reheat it gently before serving.

Can I use ground beef instead of lamb?

Absolutely, though the lamb gives it a unique richness that makes the dish special.

What’s the best pasta for lamb bolognese?

I prefer rigatoni because the ridges hold the sauce perfectly, but pappardelle or penne also work well.

Do I have to use red wine?

No, but it adds great depth. I can substitute with extra stock or a splash of balsamic vinegar.

Can I make it dairy-free?

Yes, I simply skip the butter or use a plant-based alternative.

How do I thicken the sauce?

I let it simmer uncovered a bit longer or stir in a spoonful of tomato paste.

Can I add tomatoes to the sauce?

Yes, I sometimes add a can of crushed tomatoes for a saucier consistency.

How do I prevent the sauce from being greasy?

I drain any excess fat from the lamb before adding the vegetables.

Can I freeze the sauce?

Yes, it freezes beautifully in airtight containers for up to 3 months.

What wine pairs best with lamb bolognese?

I like serving it with a medium-bodied red like Chianti, Merlot, or Cabernet Sauvignon.

Conclusion

This Lamb Bolognese is a comforting, flavorful dish that turns a classic pasta favorite into something truly special. The rich, meaty sauce with its deep wine and herb notes clings perfectly to every bite of rigatoni. I love making it on a chilly evening or when I want to impress guests with something simple yet refined—it’s pure comfort food with a Mediterranean flair.

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