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Lamb Bolognese

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A hearty and elegant twist on classic Italian bolognese, this rich lamb sauce is simmered with red wine, tomato paste, and aromatic vegetables, then tossed with rigatoni and finished with butter, parmesan, and herbs.

Ingredients

1 tablespoon olive oil, virgin or extra virgin

1 lb ground lamb

Salt and black pepper, to taste

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 tablespoons unsalted butter, divided

Freshly grated parmesan cheese, for serving

Chopped parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium-high heat. Add ground lamb, season with salt and pepper, and cook until browned, breaking up with a spoon.
  2. Remove the lamb and set aside. Melt 1 tablespoon butter in the same pan, then add celery, carrots, and onions. Sauté for 8–10 minutes until soft and lightly golden.
  3. Stir in tomato paste and cook for 2 minutes, then add red wine. Simmer 3–4 minutes until reduced by half.
  4. Return lamb to the pan, then add stock and thyme. Stir to combine, reduce heat to low, and simmer gently for 20–25 minutes to develop flavor.
  5. Meanwhile, cook rigatoni in salted water until al dente. Reserve a small cup of pasta water before draining.
  6. Stir remaining 2 tablespoons butter into the sauce for richness, then add rigatoni and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
  7. Serve hot, topped with freshly grated parmesan and chopped parsley.

Notes

Substitute ground beef or turkey for lamb if preferred.

Use rosemary instead of thyme for a deeper herbal note.

Add a pinch of crushed red pepper for a mild kick.

Stir in a splash of heavy cream for extra richness.

Freeze sauce for up to 3 months; thaw overnight before reheating.

Nutrition

Find it online: https://justsosavory.com/lamb-bolognese/