Lamb Bolognese
This quick and easy lamb bolognese sauce is packed with instant rich flavors and comes together in 30 minutes with a few ingredients. No long slow-cooking, wine, or chopping sofritto needed!
Servings: 6 servings
Calories: 816kcal
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 1 lb ground lamb or ground beef
- 1/2 cup beef stock or lamb stock
- 2 cups tomato purée passata
- 2 tbsp tomato paste
- 1 tbsp soy sauce or Worcestershire sauce
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/3 cup milk full-fat
To Serve
- 2 tsp salt for the pasta water
- 12 oz dried spaghetti
- 1/2 cup parmesan cheese grated, to serve
Instructions
- Heat the oil in a large pan or pot over medium-high heat. Add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant (Note 1).1 tbsp olive oil, 1 yellow onion, 2 garlic cloves
- Add the ground lamb, breaking it up into small pieces with a wooden spoon. Cook until it is browned - about 4 minutes.1 lb ground lamb
- Deglaze the pan with beef stock (or lamb stock), scraping up any brown bits. Add the tomato purée, paste, soy sauce, bay leaf, thyme, rosemary, salt, and ground black pepper.1/2 cup beef stock, 2 cups tomato purée, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 bay leaf, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/2 tsp ground black pepper, 1/3 cup milk, 1 tsp salt
- Bring everything to a boil and reduce the heat to a gentle simmer. Let it simmer for a minimum of 15 minutes (up to 1 hour if you have the time).
- Meanwhile, boil the spaghetti in salted water according to the package instructions until al dente. Reserve a cup of pasta water towards the end for the sauce (Note 3).2 tsp salt, 12 oz dried spaghetti
- Add the milk to the sauce. Stir to combine. Season to taste with salt and pepper.
- Drain the spaghetti and add them straight into the bolognese sauce. Toss to combine the two. Add a little pasta water if needed to loosen up the sauce, especially if the dish sits for a few minutes (Note 2).
- Serve immediately with some freshly grated parmesan (Note 4).1/2 cup parmesan cheese
Notes
Note 1: Add 1/4 tsp of chili flakes to the sauce if you like some subtle heat.
Note 2: Add the spaghetti straight to the sauce once cooked to absorb the sauce instead of on top of another.
Note 3: Reserve 1 cup of pasta water in case the sauce gets too thick before serving. You can loosen it up by adding 2-3 tbsp at a time.
Note 4: Serve with finely chopped mint leaves as the mint goes incredibly well with the fragrant lamb.
Storage: You can store leftover lamb bolognese in the fridge in an airtight container for up to 3 days. Reheat with some extra water or stock to loosen up the ground lamb ragu. Alternatively, freeze leftover bolognese sauce in a freezer-proof container for up to 3 months.
Nutrition
Calories: 816kcal | Carbohydrates: 80g | Protein: 39g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 94mg | Sodium: 1559mg | Potassium: 1171mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1055IU | Vitamin C: 16mg | Calcium: 249mg | Iron: 6mg
