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.
- 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
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.