Lamb Bolognese
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 1 lb ground lamb
  • 2 large carrots, fine dice
  • 2 celery stalks, fine dice
  • 1 yellow onion, fine dice
  • 2 cloves garlic, minced
  • 1½ cups dry red wine
  • 1 (14.5 oz) can whole tomatoes
  • 4 sprigs fresh thyme, leaves only
  • 6 oz tomato paste
  • 4 cups water
  • ½ cup whole milk
  • Pinch red pepper flakes
  • 1 lb dry fettuccine, cooked al dente
Instructions
  1. In a large skillet over medium heat, add ground lamb and start to brown. Once little pink remains, add in carrots, celery and onions; cook until the vegetables just start to soften and the meat is fully browned.
  2. Add garlic and cook until fragrant, about 1 minute. Add the red wine and scrape up any brown bits on the bottom, deglazing the pan. Cook for about 5 minutes to cook down the wine.
  3. Add in tomatoes and break apart in the pan. Add in thyme, tomato paste and 2 cups water. Mix together until combined and cover the pot with a lid. Simmer on low heat until the mixture has cooked down and is thick. Add in remaining 2 cups water, repeat process. This in total should take around 2-3 hours.
  4. Add in milk and red pepper flakes and cook for 30 minutes to allow flavors to deepen. Serve over hot cooked pasta.
Notes
Recipe from Nutmeg Nanny
Nutrition Information
Serving size: 1 cup pasta with scant 1 cup bolognese Calories: 447 Fat: 13.0 Carbohydrates: 55.3 Sugar: 8.8 Sodium: 251 Fiber: 4.9 Protein: 18.9 Cholesterol: 43
Recipe by Prevention RD at https://preventionrd.com/2015/01/lamb-bolognese/