Lamb Bolognese

Veal is still the best

Recently ground lamb was on clearance. It must have had something to do with a holiday that just went by. Although I have no idea what lamb and Presidents Day have in common.

Normally I like to make bolognese sauce with veal, but clearance meat is, well clearance meat. I added soaked porcini mushrooms to help balance the stronger flavor of the lamb in the sauce. Any type of pasta will work for this, but I like linguine just because it is my favorite type of noodle.

Lamb Bolognese

  • 1 lb ground lamb
  • 1 cup dried porcini mushrooms
  • 1 28 ounce can whole tomatoes crushed by hand
  • 3 cloves garlic minced
  • 1 carrot diced fine
  • 1/2 onion diced fine
  • 1/2 cup dry white wine
  • 1/2 cup milk
  • 2 tbsp fresh oregano
  • Salt/pepper

Soak mushrooms in two cups boiling water for at least 30 minutes. Remove mushrooms and squeeze out as much soaking liquid. Chop mushrooms into small dice and reserve liquid. In a large stock pot melt two tablespoons butter and a tablespoon olive oil over medium heat. Saute onion until translucent. Add carrots and chopped mushrooms. Cook until mushrooms brown. Add garlic and cook until fragrant. Add lamb and cook until browned breaking up any large chunks. Add wine and cook until all liquid has been absorbed. Add milk and cook until all liquid has been absorbed stirring constantly. Season with salt and pepper. Add mushroom liquid, tomatoes and oregano. Bring to a boil then simmer on low, stirring once in awhile until thick, about 1 1/2-2 hours. Serve over pasta.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Lamb, Recipes and tagged , , . Bookmark the permalink.

34 Responses to Lamb Bolognese

  1. A_Boleyn says:

    Sounds like a very tasty version of bolognese sauce and the finished dish looks very appetizing.

  2. kat says:

    yuuuuum!! you always make the tastiest foods ever!

  3. rutheh says:

    You are funny. Clearance meat has a ring to it, doesn’t it, but President’s Day? LOL
    Looks wonderful and everything is better with linguini!

  4. That looks wonderful. Haven´t eaten bolognese in a while, time to remedy that!

  5. Surprising ingredients in here: white wine and milk.

  6. Tandy says:

    You are so lucky to have had lamb mince on sale! It is so expensive here :)

  7. That’s a very correct Italian recipe. It’s rare that I see people using milk with wine. You should look at a book by Anna del Conte ” The Classic Food of Northern Italy” for which I did the pictures! http://www.amazon.com/Classic-Northern-Italy-Great-Cooks/dp/1862056528

  8. I haven’t made bolognese forever! Not a favourite in our home – not sure why though – will have to revisit. :-) Mandy

  9. I love bolognese, nice twist with the lamb!

  10. You can cook for me anytime! one day when I win the lotto I will appoint you as my personal chef. This looks really good.

  11. aFrankAngle says:

    Yes … and bring on the bountiful red wine opportunities.

  12. Eva Taylor says:

    I only just started enjoying lamb because of our trip to Morocco. I find our lamb (Ontario) has a very pungent smell and taste, while New Zealand lamb is much more delicate and does not have the odor that our lamb does. I enjoy New Zealand lamb, but not Ontario.
    That sauce looks very rich and flavourful, Greg. There is nothing like slow cooked tomato sauce.
    We’ve hit a cold spell again (yesterday it was 27°C!) today, not so much — I’m in the mood for stews and soups. Have a great day!

  13. ChgoJohn says:

    This looks real soo good, Greg, and the recipe’s good, as well. Like you, if I find lamb on sale, I’ll buy it and use it in a meat sauce, meat balls, pastitsio, or an ocasional lamb burger. It’s on sale so rarely that these dishes remain special when I make them.

  14. Judy says:

    We always use lamb in our bolognese and porchini mushrooms, but we soak the mushrooms in the wine. :) Getting ready to make a pot next week as a matter of fact–can’t go wrong with bolognese.

  15. zestybeandog says:

    This sound so good. I have never made this before, I love the use of porcini mushrooms! Yum!

  16. BrainRants says:

    Home run! I make it with beef/chicken combo, or beef/pork combo. All good.

  17. Courtney says:

    I think the lamb sounds lovely – and even better on sale!

  18. billpeeler says:

    Ground lamb like this sounds great – I’m sure it adds a totally different flavor than more traditional bolognese sauce. Looks great over the pasta!

  19. If I have ground meat then it would be lamb first then chicken. The flavour is extra ordinary. Thanks for reminding me.

  20. Uh, I’ll take that lamb that was on clearance any day. I bought two pounds of lamb the other day for freakin’ $20.

  21. egg me on says:

    I love Presidents Day meat specials! Poor little Bambi really did an honorable thing becoming part of this bolognese sauce. Mmm. Looks great.

  22. Purely.. Kay says:

    You can serve me a bowl of this anytime! I wish I had some lamb right about now

  23. This looks superb…love the porcini tip!

  24. Amy says:

    You guys love using lamb! I wonder if I could get Nate to eat a bolognese sauce if I put lamb instead of beef. This looks great :)

  25. rsmacaalay says:

    I love the addition of porcini! that would give it a very lovely taste

  26. Mad Dog says:

    Excellent – save some for me ;-)

  27. Kristy says:

    Very clever use of clearance meat! :)

  28. Sounds like a terrific bolognese…lamb or otherwise!

  29. The richness of that bolognese to calling to me. Sounds delish.

  30. Lamb on sale? That’s just so awesome.. I’d be converting a few recipe too! This one looks like the perfect one for it!

  31. Carolyn Chan says:

    You two eat your pasta off very fancy plates !! Love the sound of this sauce – I always say I wish I ate lamb but I just didn’t grow up with it and although I’ve tried it, it just doesn’t seem to agree with my palate. But almost every time I see it I go back to my wish…

  32. I was going to make a lamb bolognese the other day but Ed said that would be weird. I think it would be tasty. Lamb *is* tasty. I bet veal would be delicious but we don’t see it much over here as it is hidden from the veggie brigade who think it is preposterous. Linguine is our favourite pasta too.

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