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Lamb Bolognese

Lamb Bolognese 1

I do believe my honeymoon period in getting reacquainted with work is officially over. This entire week has been one big chaotic blur. The highlights include nearly biting it on the ice while carrying the baby into daycare this morning, a well-attended diabetes cooking class, and finding out that my workout pants had a hole in the crotch…after I was through with my personal trainer. What a week, eh?

But it’s not snowing, hasn’t snowed, and tomorrow is going to be ABOVE freezing! Whaaaaaaa?!? Woop woop!

Lamb Bolognese 2

Because this week has been so nuts and because Mr. Prevention is super cheap (and by cheap I really mean “frugal”), we treated ourselves to a meal out tonight (coupons!). We never, ever dine out during the weekdays because I have serious mommy guilt over leaving the dog home all day and then ditching her in the evenings, too. I know. I spoil my 4 legger, it’s true. I wouldn’t have it any other way 🙂

I digress. Mr. Prevention had coupons for free burritos at Qdoba that expire tomorrow, so we went for our free burritos. I wasn’t complaining, however. Guacamole and no dishes? I’m there!

Lamb Bolognese 3

Because some nights…you just don’t have time (or energy) to cook. And for these types of nights, thank goodness for leftovers…or Qdoba. We have options. But perhaps there are other nights where you want to spoil yourself silly with some home-cooked greatness and you do have the time to put a little TLC into something special. Growing up, this was always Sunday dinner in my family and I tend to hold true to that tradition today. With the exception of hockey nights, Sunday evenings are a time I can set aside for a more elaborate meal…like this one.

I am new-ish to lamb, but have found that its flavor is truly unique and nice for a change. This bolognese simmers for hours to give a deep, rich, earthy flavor that is heightened with red wine and thyme. Heavenly!

Lamb Bolognese 4

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

Tomorrow is only Thursday, huh? 😛

 Be well,


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  1. Pingback: Lamb Bolognese
  2. Rachael
    January 15, 2015 / 10:18 am

    thank you so much for posting this! I’ve been looking for a good Bolognese sauce since I had it at my favorite Italian restaurant, and I think I’m going to try yours. yay!

  3. eat good 4 life
    January 15, 2015 / 11:43 am

    This looks like a great bolognese recipe. I bet that sauce is killer. Such a comforting dish…and I totally relate. My husband is super frugal too ๐Ÿ™‚

  4. Stacey Huedepohl
    January 15, 2015 / 2:26 pm

    I am the *exact* same way with our dog and I’m 38-weeks pregnant with our first child. Actually I might be worse because ours as the ability to roam outside on our 4-acres with an underground fence while we’re out… but still! Glad to read you still hold your pup close to your heart as many people have told us we will barely remember we have one once the baby’s born. I just can’t imagine!?

  5. Jennifer @ Show Me the Yummy
    January 16, 2015 / 11:57 am

    Well. My mouth is officially watering! I’ve never cooked with lamb…but you’ve definitely inspired me to do so ๐Ÿ™‚ Before I worked from home, I felt the same about my four-legged furry baby! So much guilt and spoiling ๐Ÿ˜‰

  6. Rebecca
    January 17, 2015 / 4:36 pm

    Where did you find ground lamb? This recipe looks delicious !!

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