Lamb Bolognese

Name: Lamb Bolognese
Cuisine: Italian
Ingredients: 2 tablespoons vegetable oil; 1 pound ground lamb (75% lean/25% fat); Kosher salt; 1/2 cup finely chopped yellow onion; 1/4 cup finely chopped carrots; 1/4 cup finely chopped celery; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 3 cloves garlic, minced; 2 cups dry red wine; 1 cup diced tomatoes, preferably San Marzano; 1 cup low-sodium chicken broth; 1/3 cup heavy cream; 2 bay leaves; 1 cinnamon stick; 1 pinch red pepper flakes; 1 pinch granulated sugar (optional); 2 pounds dry tagliatelle or pappardelle pasta; 1 cup coarsely chopped fresh parsley leaves; 1 cup coarsely chopped fresh mint leaves; 1/3 cup grated Pecorino Romano or Parmesan cheese; 2 tablespoons extra-virgin olive oil

Instructions

Traditionally, bolognese uses a mixture of ground beef and veal to create a rich, meaty sauce that’s perfect for spooning over thick noodles like pappardelle. Using ground lamb adds a complexity and distinctness to the classic sauce. This recipe also differs in that it incorporates some slightly nontraditional flavor elements that pair well with lamb, like cinnamon and coriander. Lamb has a faint gamey taste that sets it apart from other ground meats like beef or pork.

Updated at: Tue, 07 Dec 2021 02:10:08 GMT