Robyn’s Lamb Bolognese – One Of The Best In Ocean County

I have made this dish at least 3 or 4 times in the last year. I always make it on a Sunday afternoon because the dish must simmer for the flavors to develop.

This time of year is perfect for this beautiful comforting dish, filled with ground lamb, tomatoes, herbs, spices, wine, and lots of love.

This is one of Bruce’s favorite meals. Sunday dinners are always dishes that take time to simmer. I love the feeling of knowing that we are ending the day together with a meal that that I took my time creating.

olive oil

carrots

celery

A large onion

 garlic

ground lamb

tomato paste

anchovies

red wine

crushed tomatoes

salt & pepper

bay leaf

rosemary

 oregano

heavy cream

Fresh Pappardelle

2 to 3 tablespoons extra virgin olive oil

1 large yellow onion

2 carrots peeled and cut into thirds

2 celery stalks cut into thirds

5 cloves peeled fresh garlic

1 pound ground lamb

6 ounce can tomato paste

4 flat anchovies – mashed into a paste

salt and pepper to taste

1 cup red wine

28 ounce can crushed tomatoes

1 bay leaf

1 tablespoon dried rosemary

1 tablespoon dried oregano

½ cup heavy cream

1 LB Fresh pappardelle (Your local grocery store will have it in one of their refrigerated sections.  

Add the olive oil to a large pot over medium heat.

Put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. **You can mince the vegetables with a knife if you wish**

Transfer chopped vegetables to the pot and sauté until softened, stirring frequently, about 8-10 minutes.

Add the ground lamb and cook with the vegetables until browned, breaking up with a wooden spoon until there are no chunks of meat.

Add the tomato paste, anchovy paste, and a salt and pepper to taste. Stir well to incorporate.

Add the red wine and deglaze the pan and scrape up the brown bits with the wooden spoon that have accumulated on the bottom of the pot.

Add the crushed tomatoes, bay leaf, rosemary and oregano and stir until everything is completely mixed in.

Lower the heat to a simmer and cook with a lid tilted so that the pot is not completely covered for 60 minutes. Make sure to stir the Bolognese every 8 to 10 minutes.

Taste the Bolognese to see if it needs more salt.

Finish off by adding the heavy cream.

I love using  fresh pasta for this, but feel free to use what you like

Cook pasta according to package directions.

Drain the pasta.

Add desired amount of pasta to individual pasta bowls for each person and ladle a hefty serving of the Bolognese sauce over each bowl of pasta.

Feel free to add freshly grated Pecorino or the grated cheese of your choice.