Lamb Bolognese
Lamb Bolognese is my favorite way to take pasta night to a whole new level without spending all day in the kitchen. The ground lamb is beautifully browned and slow-simmered with carrots, celery, onion, tomato paste, and thyme, creating a thick, rich sauce packed with flavor that clings to every strand of linguini. Finished with Parmesan and fresh parsley, it looks and tastes like something straight off a restaurant menu. I love making it for Sunday dinners, date nights, or cozy weeknights because it reheats beautifully. Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground lamb
- Salt and black pepper to taste
- 2 large celery stalks finely chopped
- 2 large carrots peeled and finely chopped
- ½ cup white onion finely chopped
- 4 cups canned tomato sauce
- ¼ cup tomato paste
- ½ cup chicken broth
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 8 ounces linguini
- Grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.1 tablespoon extra virgin olive oil
- Add ground lamb, season with salt and pepper, and cook until browned and slightly crispy, then drain excess fat if needed.1 pound ground lamb, Salt and black pepper
- Reduce heat to medium-low and stir in butter, onion, celery, and carrots. Season lightly with salt and pepper, cover, and cook for 3–5 minutes until softened.2 large celery stalks, 2 large carrots, ½ cup white onion, 2 tablespoons unsalted butter
- Stir in tomato sauce, tomato paste, and dried thyme, cooking for 5 minutes until slightly thickened.4 cups canned tomato sauce, ¼ cup tomato paste, ½ teaspoon dried thyme
- Pour in chicken broth and simmer over medium heat for 25–30 minutes, stirring occasionally.½ cup chicken broth
- Meanwhile, cook linguini in salted water according to package directions and drain.8 ounces linguini
- Serve the pasta topped with the lamb Bolognese sauce.
- Garnish with grated Parmesan and fresh parsley before serving.Grated Parmesan cheese, Fresh parsley
Video
Notes
Here are a few tips I've picked up from making this recipe many times.
Brown the lamb well: Let the ground lamb cook undisturbed for a minute or two before stirring, so it develops a slightly crispy, browned crust that adds serious flavor to the finished sauce.
Chop the vegetables finely: The carrots, celery, and onion should be finely chopped so they melt into the sauce during cooking rather than standing out as chunky pieces.
Don't skip the butter: Stirring the butter in with the vegetables at the softening stage adds a subtle richness and rounds out the acidity of the tomato sauce.
Let it simmer the full time: The 25 to 30 minute simmer over medium heat is what gives the sauce its depth, so resist the urge to rush it.
Salt the pasta water generously: Well-salted boiling water seasons the linguini from the inside out, which makes a noticeable difference in the final dish.
Store separately: Keep the cooled bolognese sauce and pasta in separate airtight containers for the best results. Refrigerate leftovers for up to 3 days or freeze the sauce for up to 3 months, then thaw overnight in the fridge and reheat on the stovetop with a splash of liquid as needed.
Nutrition
Calories: 679kcalCarbohydrates: 64gProtein: 32gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 98mgSodium: 1415mgPotassium: 1180mgFiber: 7gSugar: 15gVitamin A: 6595IUVitamin C: 24mgCalcium: 83mgIron: 6mg
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