Robyn’s Version of Lamb Bolognese

This is one of Bruce's favorite Sunday Night Dinners. I make it every couple of months. It's a perfect way to end the weekend. This recipe serves 4. 

Ingredients:

1 large onion diced

2 large carrots, cut into a small dice

2 celery ribs cut into a small dice

2 cloves garlic diced

Olive Oil – enough to coat the pan

Kosher salt

Ground black pepper

1 lb Ground Lamb

1 -6 ounce can tomato paste

1- 14.5 ounce can of diced tomatoes

1/2 cup red wine

1/3 cup Beef Stock

1 bay leaf

1 Tablespoon of dried thyme

½ cup heavy cream

1 LB Pappardelle Pasta

1/2 cup grated Parmesan cheese for the final touch

Instructions:

Dice onion, carrots, celery, and garlic.  Add the diced vegetables to a medium sized pot coated with olive oil  over medium heat and season with salt and pepper stirring occasionally until the vegetables are browned.

Add the lamb and cook until you no longer see pink. You want the lamb to be completely cooked.

Add the tomato paste and the diced tomatoes and mix it through and cook for another 5 or 6 minutes. Add the wine, make sure to scrape up the brown bits from the bottom of the pan and cook the mixture until it reduces down, about 4 or 5 minutes.

Add the beef stock to the pot.  Toss in the bay leaf and the dried thyme and stir to combine everything.

Bring to a boil and and lower the heat or flame down to a simmer, stirring occasionally. Let it simmer for 90 minutes or so. After the sauce is done, finish it off with the heavy cream and keep it under a low flame for another 10 minutes.

About a half hour before the sauce is done, cook the pasta in a large pot of salted water.  Cook until al dente, about a minute less than the box directions advise. You want the pasta to have a slight bite to it.

Drain the pasta and add the cooked pasta to each individual bowl and top the pasta with the Lamb Bolognese and sprinkle the top with grated parmesan cheese.

A good crusty bread with butter goes well with this. Buon Appetito.