Lamb Bolognese
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 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
  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.
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