Best Pappardelle Lamb Bolognese Recipe
I have been working on the perfect, the best, easy lamb bolognese recipe for years. Some have too much tomato to be authentic some don’t have enough flavor. This version has tons of flavor and checks all the boxes. The lamb adds an earthiness to the flavor, but you can substitute ground beef if you are not a lamb fan; it will still work perfectly. Bolognese is a kind of ragu sauce (which is basically an Italian hearty meat sauce). It is not the same as the traditional American meat and tomato sauce; lamb spaghetti bolognese isn’t tomato-based. It is thicker and creamier.
What does it take to make a great bolognese? It takes time. It needs a gentle simmer. You can’t rush it. I think the longer it cooks, the better. That is how you develop the depth of flavor in this dish. So, if you don’t have a couple of hours to let this cook low and slow, I wouldn’t make this your choice for a quick weeknight dinner. And the only other things you need are a nice loaf of focaccia, a small green salad, and a good bottle of red wine (either a Pinot Noir or a cabernet sauvignon comes to mind). Check out my easy Herb Focaccia recipe; it goes perfectly with this dish!
Wondering what the difference is between a bolognese and ragú? Read my post Ragù vs Bolognese: What Is The Difference Between Them.
The other great thing about a bolognese is you don’t have to follow the recipe exactly; this isn’t baking. Like a little less garlic, drop a clove or two. In fact, many people would consider it a sacrilege to put garlic in a bolognese. If you want a little heat, add a dash of crushed red pepper flakes. Make it yours.
What You Need For The Best Lamb Bolognese Recipe
- Fresh Produce — onion, celery, carrots, garlic cloves
- Tomato Paste
- Ground Lamb — you can substitute ground beef
- Ground Pork
- Bacon
- Dry White Wine
- Chicken Stock
- Whole Milk
- Butter
- Kosher Salt and Black Pepper
- Garnishes — Parmesan-Reggiano and Fresh basil (or other fresh herbs like parsley) leaves as garnish
- Dried Pappardelle — or you can use a similar pasta
Step-By-Step Guide to Making Lamb Bolognese
- Step 1: Render the fat from the bacon. Reserve 2 tbsp of the bacon fat.
- Step 2: Heat a large skillet on medium-high heat and add the onion, celery, and carrot and cook 6-8 minutes until just brown.
- Step 3: Add the garlic and cook 1-2 minutes
- Step 4: Add the lamb, ground pork, and brown, cooking until no pink remains, approximately 10 minutes.
- Step 5: Add the tomato past and cook 1-2 minutes stirring often.
- Step 6: Add the wine and scrap the bottom of the pan. Cook 2-3 minutes
- Step 7: Return the chopped bacon to the pan. add the chicken stock and bring to a simmer, then reduce the heat and cover. Cook for 2-3 hours.
- Step 8: Simmer the milk until just warm, then add it to the sauce. Cover with the lid slightly ajar and simmer over low heat, stirring occasionally for about 1 hour.
- Step 9: In a large pot, cook your pasta al dente and reserve some pasta water.
- Step 10: Combine the cooked pasta and the sauce in a pan, add the butter, and toss to combine, cooking for 2-3 minutes over medium heat.
Tips When Making Lamb Bolognese
- Tip 1— A slow cooker can be used, but make sure the lid isn’t too tight so it can slowly reduce.
- Tip 2 — If your sauce is too thick, add a bit more chicken stock.
- Tip 3 — Garnish generously with parmesan cheese.
- Tip 4 — Always reserve some pasta water; not only is it good for using when combining the past with the meat sauce, but it is also great to use when reheating any leftovers. It stores nightly in an airtight container in the refrigerator.
- Tip 5 — Season as you go. I like to add a big pinch of salt as the vegetables sautee and then again to the browned lamb.
Here’s another great and easy bolognese recipe, Easy Slow Cooker Spaghetti Bolognese Sauce Recipe.
Pappardelle Lamb Bolognese
Ingredients
- 1 medium yellow onion finely chopped
- 1 celery stalk finely chopped
- 2 carrots scrubbed and finely chopped
- 4 garlic cloves
- ¼ cup tomato paste
- 1 lbs gound lamb your can subsitute ground beef
- 8 oz. ground pork
- 3-4 slices of bacon fat rendered and reserved roughly chopped
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 cup whole milk
- 3 tbsp unsalted butter
- Kosher salt
- Black pepper
- Parmesan-Reggiano as garnish
- Fresh basil leaves as garnish
- 1 lbs of dried pappardelle or similar pasta
Instructions
- Render the fat from the bacon, this can be done on the stovetop in the pan you will use for the bolognese or in the oven. Reserve 2 tbsp of the bacon fat.
- Heat pan on medium-high and add the onion, celery, and carrot and cook 6-8 minutes until just brown.
- Add the garlic and cook 1-2 minutes
- Add the lamb and ground pork and brown, cooking until no pink remains, approximately 10 minutes.
- Add the tomato past and cook 1-2 minutes stirring often.
- Add the wine and scrap the bottom of the pan. Cook 2-3 minutes
- Return the chopped bacon the pan.
- Add the chicken stock and bring to a simmer, then reduce the heat and cover. Cook for 2-3 hours. (A slow cooker can be used, but make sure the the lid isn’t too tight so it can slowly reduce.)
- Simmer the milk until just warm then add to the sauce. Cover with the lid slightly ajar and simmer over low heat, stirring occasionally for about 1 hour. If your sauce is too thick add a bit more chicken stock.
- Bring a large pot of salted water to a boil and cook your pappardelle as directed on the package. Reserve a cup of the cooking liquid.
- Combine the pasta and the sauce in a pan, add the butter and toss to combine, cooking 2-3 minutes over medium heat.
- To serve, divide the pasta into a shallow pasta bowl or plate for each guest. Sprinkle with the Parmigiano-Reggiano and a few basil leaves. Enjoy!
