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Hearty Lamb Bolognese with Pasta and Fresh Basil Recipe

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4 from 15 reviews

A rich and hearty Lamb Bolognese recipe featuring a slow-simmered lamb and vegetable sauce enhanced with red wine, tomato paste, and crushed tomatoes. Served over pasta and garnished with Parmesan and fresh basil, this dish offers a flavorful twist on the traditional Italian classic using lamb for a robust taste profile.

Ingredients

Sauce Ingredients

  • 1 yellow onion, peeled and minced
  • 6 garlic cloves, peeled and minced
  • 2 carrots, peeled and minced
  • 2 anchovy filets, minced
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 pound ground lamb
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup tomato paste
  • Pinch of sugar
  • 3/4 cup red wine
  • 1 (24-ounce) can crushed tomatoes
  • 2 tablespoons unsalted butter (optional)

Pasta and Garnish

  • 1 pound pasta of choice
  • Parmesan-Reggiano cheese, for garnish
  • Basil leaves, for garnish
  • Olive oil (amount as needed for cooking)

Instructions

  1. Prepare the Vegetables: Mince the onion, garlic, and carrots finely, preferably using a food processor. If unavailable, finely mince by hand until a consistent texture is achieved.
  2. Sauté Vegetables: Heat olive oil in a large Dutch oven or medium pot over medium heat. Add the minced onion, garlic, carrots, and anchovies along with 1 1/2 teaspoons kosher salt. Cook for 5 to 7 minutes, stirring occasionally until the mixture softens and becomes fragrant.
  3. Brown the Lamb: Add the ground lamb to the pot, breaking it apart with a spatula. Cook until the lamb is thoroughly browned, about 5 minutes.
  4. Add Seasonings and Liquids: Stir in crushed red pepper and tomato paste, mixing well. Add a pinch of sugar and pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits for added flavor.
  5. Add Tomatoes and Simmer: Pour in the crushed tomatoes. Fill the empty tomato can halfway with water, swirl to gather remaining tomato, and add this to the pot. Mix thoroughly, bring to a simmer, then reduce heat to low. Cover the pot and cook gently for 1 hour to develop deep flavors.
  6. Adjust Seasoning and Enrich: Taste the sauce and add more salt as desired. Optionally, stir in 2 tablespoons unsalted butter to reduce acidity and add richness. Alternatively, a tablespoon of sour cream or crème fraîche can be incorporated.
  7. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta of choice until al dente, following package instructions. Drain pasta and reserve about 1 cup of pasta cooking water.
  8. Toss Pasta with Sauce: Return pasta to the pot used for cooking. Add several ladles of the bolognese sauce and toss to coat thoroughly. If the sauce feels too thick, add reserved pasta water by the splash to loosen it.
  9. Serve: Divide the pasta into serving bowls. Top each with additional bolognese sauce, sprinkle with grated Parmesan-Reggiano cheese, and garnish with fresh basil leaves.
  10. Store Leftovers: Allow leftover bolognese to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.

Notes

  • Using anchovies adds umami depth but can be omitted for a milder flavor.
  • Adding butter or sour cream at the end balances acidity and enhances creaminess.
  • Adjust red pepper flakes according to heat preference.
  • Make sure to reserve pasta water to help achieve the perfect sauce consistency.
  • Use a good quality Parmesan-Reggiano for authentic flavor impact.
  • Leftover sauce freezes well and can be prepared in advance.
  • For a gluten-free option, substitute pasta with gluten-free noodles.

Find it online: https://marthatasty.com/hearty-lamb-bolognese-with-pasta-and-fresh-basil-recipe/