Best Lamb Bolognese Recipes

SPICY LAMB BOLOGNESE

Steps:

• Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
• Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
• Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS

Steps:

• In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
• As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
• Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

LAMB & FENNEL SPAGHETTI BOLOGNESE

Steps:

• In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
• Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
• While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.

LAMB SHANKS WITH MUSHROOM BOLOGNESE

Steps:

• Preheat oven to 300 degrees F.
• Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
• Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
• Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

LAMB SHANKS WITH MUSHROOM BOLOGNESE

Steps:

• Preheat the oven to 300°F.
• Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
• Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
• Remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
• Season with salt and pepper and sauté until brown all over, about 5 minutes.
• Remove to another plate and reserve for final assembly.
• Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
• Add the garlic and sauté briefly until light brown.
• Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
• Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
• Add the stock and tomatoes and bring to a boil again.
• Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender.
• Test at 2 hours, but the shanks may take as long as 4 hours.
• Let the meat cool in the liquid to room temperature.
• Remove from the braising liquid and reserve separately.
• Skim off and discard the fat from the braising liquids.
• (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
• Add salt and the pasta and cook until al dente, about 12 minutes.
• Drain.
• Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
• Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
• Add the basil and oregano.
• Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
• Add the mushrooms and pasta to the sauce and heat gently until warm through.
• Pour onto a large, deep platter or divide among plates and top with the shanks.
• Serve immediately.
• Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
• Cook just until reheated.
• Add the pasta, stir, and heat through.
• Taste for seasoning and serve immediately.
• Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
• It is much easier to defat the braising liquid after it has been refrigerated.
• The meat can even cook while you sleep.
• For example, from midnight to 6:00 a.
• m.
• at 250°F.
• You can also cook the whole dish in a covered pot on the stove-top.
• There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
• If the shanks are cracked — cut through the bone in the middle — they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.

LAMB & PORK BOLOGNESE

Steps:

• 1. Place your medium to large cooking pot, over medium heat, and add the olive oil and butter.
• 2. Once the butter has melted, add the finely diced green pepper, garlic, carrots, celery & onion. Add in a couple generous pinches of kosher salt. Allow these ingredients to simmer in the butter & oil for 5 minutes, on med heat, stirring frequently.
• 3. Add diced pancetta and adjust heat to med-high. Stir frequently and allow pancetta to become golden in color, approx 10 minutes. The vegetables will continue to soften as well.
• 4. Increase heat to high and add, "1/3 @ a time, the ground lamb and Italian sausage. Break up the meat as well as possible and allow to cook, not boil, until done. Now add the second 1/3 and repeat. Now add the final 1/3 of both meats. (If you prefer some other meat, use what you wish cooking with the same method.)
• 5. After all the meat has browned and no meat lumps exist, set the timer to 15 minutes and continue to brown. It doesn't matter if some of the meat gets crispy (a little) and some may stick to the bottom of the pot as well, which is what you want at this point in the cooking process. This allows the meat to caramelize and allows the flavors to concentrate.
• 6. After you see some nice caramelizing of the meat, reduce the heat to medium so as not to burn the meat.
• 7. After the 15 minutes has passed, add 1 cup of dry white wine. Using a wooden spoon, stir mixture removing bits of meat that may have stuck to the bottom of the pot, a couple minutes should suffice.
• 8. Add the milk & beef stock/broth with heat on medium.
• 9. Add tomatoes and all the juice from can. I cubed my peeled tomatoes as I wanted the tomatoes to be slightly smaller pieces.
• 10. Add a "generous" grinding of black pepper. I used approx 1 to 1 1/2 teaspoons of black pepper in total for the recipe. Adjust to your taste...
• 11. Bring contents of cooking pot to a boil now, stirring frequently.
• 12. Now, reduce heat to as low as possible and simmer for 4 hours. Leave your pot half covered with the lid. Stir infrequently during the 4 hours, just keeping an eye on it. If you think your sauce is a bit to thick or if it's sticking to the bottom of the pot, add a bit more beef stock/broth. The sauce needs to be toward the thicker side, in my opinion.
• 13. Optional steps: Now you can serve of your choice of pasta or place the pot in the refrigerator over night, which I chose. I prefer to let the flavor concentrate overnight in the pot. Your choice.
• 14. If you chose to refrigerate overnight, you're ready to continue here. Place the pot back on "low" heat. I allowed my gravy/ragu/sauce (word of choice) to heat very slowly.
• 15. Once I noticed that the gravy was nice and hot, I added 2 tablespoons of room-temp butter and stirred that in.
• 16. Finally - it's ready! You can use any style of pasta you like. I used Basil Fettuccine. Lastly, I also used much, fresh grated, Parmigiano-Reggiano - - a must! Cheers and Bon Appetit...

LAMB BOLOGNESE

Steps:

• mix lamb, pancetta, salt, sugar, fennel seeds, chili flakes, and rosemary together. Chop all veggies including the garlic and keep seperate from the meat. In a larg stockpot, brown the lamb mixture in olive oil. Keep stirring the meat to avoid large chunks. Drain the fat as the lamb browns. When all the meat is browned, add veggies and cook for about 10 minutes. Add the tomatoes and simmer for at least 1 hour. When the lamb is tender, add the heavy cream. Remove from heat and serve.

MOROCCAN-INSPIRED LAMB "BOLOGNESE"

Steps:

• Brown the lamb in olive oil, drain and set aside. In the same pan, add more oil and saute the onions, celery and carrots for 5 minutes. Add the minced garlic and the cumin, corriander and red pepper flakes. Saute for 2 minutes. Add mushrooms, saute 5 minutes. Add Marsala and scrape browned bits on the bottom of the pan. Add tomatoes, tomato paste and brown sugar. Add the browned meat back in, stir and simmer for an hour. Season to taste and serve over pasta with parmesan at the table.