Lamb Bolognese With Linguine
This rich and meaty Lamb Bolognese with Linguine is very easy to make and extremely tasty, the perfect family meal for special occasions.
Servings: 4 People
Calories: 884kcal
Equipment
- 1 kitchen scale
- 1 Lodge Dutch oven
- 1 Sharp knife
- 1 measuring spoons
- 1 Measuring cups
- 1 Rubber spatula
Ingredients
Bolognese Sauce
- 500 g lamb mince
- 1 tablespoon olive oil (optional)
- 2 medium onions (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 large carrot (finely diced)
- 2 sticks celery (finely diced)
- 120 ml red wine (optional)
- 2 tablespoon tomato paste
- 1 red chilli (optional) (finely chopped)
- 400 g chopped tomatoes (use fresh or tinned) (1 tin chopped tomato)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 1 cup lamb stock (240 ml)
- 3 bay leaves
- 5 sprigs thyme (only leaves and finely chopped)
- salt to taste
- 400 g linguine
- 50 g grated parmesan cheese (to serve)
Instructions
- Put a large pan or a dutch oven on medium heat and brown the mince, stirring occasionally to make sure there are no lumps left.
- Add olive oil if necessary, the mince will release some fat so you might not need to add any.
- Add the onions and garlic, sauté until soft and translucent.
- When the onions are softened, add celery and carrots, sauté for another 5 minutes.
- Add the red wine, deglaze the pan and let it totally evaporate.
- Stir in the tomato paste, chili (optional), chopped tomatoes, black pepper, sugar, stock, bay leaves, and thyme.
- Bring the sauce to a boil and simmer for a minimum of 30 minutes, preferably for up to 2 hours on low heat with a lid on. If you want to thicken the sauce, cook it without the lid until it has the desired consistency.
- Stir occasionally while cooking to make sure there is enough liquid and it doesn’t stick to the bottom. Check the seasoning and add salt if needed.
- Start cooking the pasta 15 minute before the sauce is ready, following the cooking instructions on the packaging.
- To serve, place a portion of cooked pasta on a plate and top it with bolognese sauce. Or simply toss the pasta with the sauce.
- Garnish with plenty of grated parmesan cheese and chopped parsley.
Notes
- You can freeze the leftovers and keep them for up to 3 months.
- Opt for high-quality ground lamb or leftover roast lamb for the best flavor and texture in your Bolognese sauce.
- Make this delicious Lamb Bolognese Sauce up to 3 days ahead and gently reheat it before serving. It tastes better a day after as the flavors develop overnight.
- Browning the mince on high heat produces the rich, deep meaty colors, flavors, and aromas we love.
- Stir occasionally and break the mince down into small pieces with a wooden spoon to achieve a smooth sauce.
- I always prefer minced meat with a minimum of 15% fat as it releases enough fat for me to cook the onions without needing any extra oil.
- Stir the sauce occasionally while cooking to make sure there is enough liquid and it doesn’t stick to the bottom.
- Allow the sauce to simmer over low heat for an extended period. This slow cooking process helps meld the flavors and achieve the perfect consistency.
Nutrition
Calories: 884kcal | Carbohydrates: 95g | Protein: 41g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 102mg | Sodium: 692mg | Potassium: 1171mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3677IU | Vitamin C: 40mg | Calcium: 242mg | Iron: 6mg