Spicy Lamb Bolognese
Spicy Lamb Bolognese
Giada De Laurentiis
- 2 tablespoon butter
1/4 cup olive oil (divided)
- 1 onion (finely chopped)
- 1 carrot (peeled and finely chopped)
- 1 celery (finely chopped)
- 1 teaspoon kosher salt (divided)
- 3/4 pound ground lamb
- 3/4 pound ground beef chuck
- 1 clove garlic (chopped)
1 teaspoon Calabrian chili paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 1/2 cup whole milk
1 cup dry red wine (such as Chianti)
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 bay leaf
- 1 3inch piece of parmesan rind
- 1 cup freshly grated parmesan cheese
Pappardelle pasta, for serving
Heat a medium dutch oven over medium heat. Add the butter and 2 tablespoons olive oil and warm until the butter is melted. Add the onions, carrots, celery and a 1/2 teaspoon salt. Cook stirring often for 6 minutes or until the vegetable are soft but have no color. Add the lamb and beef and cook breaking apart the meat with a wooden spoon for 5 minutes or until the meat is cooked through and no longer pink. Stir the garlic, chili paste, red pepper flakes, and tomato paste into the meat mixture. Cook the tomato paste stirring often for 2 minutes. Add the milk. Bring to a simmer and cook for 20 minutes, stirring occasionally until the milk is almost entirely evaporated. Add the wine, tomatoes, bay leaf, parmesan rind and remaining salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer.
Simmer the sauce for 1 ½ to 2 hours, stirring occasionally to prevent sticking. Skim the oil from the surface.
Spoon the bolognese over creamy polenta or pasta reserving any extra to serve on the side. Serve with additional parmesan and a drizzle of olive oil if desire.
- Nutrition Serving Size
- per serving
- 14 grams
- 28 grams
- 43 grams
- Saturated Fat
- 17 grams
- 108 milligrams
- 1062 milligrams
- 2 grams
- 7 grams
2 reviews & comments
My go-to bolognese. I love the extra flavor kick the lamb and the Calabrian chili paste adds. This was the first recipe I made from “Giada’s Italy” and was alone worth the price of the book (though there are so many other good recipes in it as well).
When do you add the 1 cup grated parmesan in ingredients to sauce?