Australian Lamb Bolognese
Servings:
6
6
Prep Time:
10 mins.
10 mins.
Cook Time:
2 hrs.
2 hrs.
Ingredients
1 1/2 pounds Australian ground lamb1/4 cup olive oil
1/2 cup carrot, finely diced
1/2 cup onion, finely diced
1/2 cup celery, finely diced
1 tablespoon tomato paste
1 1/2 cups red wine
1 (28-ounce) can San Marzano tomatoes
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
1/4 teaspoon chili flakes
1 sprig fresh rosemary
Salt and pepper to taste
Pasta for serving
Preparation
- In a large pot over high heat, warm the olive oil. Brown the lamb, gently stirring to break it apart.
- Once cooked, remove the meat from the pot with a slotted spoon, reserving the lamb fat.
- Add the carrots, celery and onion to the pot and reduce the heat to medium; cook for about 5 minutes, or until the vegetables are tender. Stir in the tomato paste.
- Add the wine, stir to combine, and let it simmer until reduced by half. Then add the meat back into the pot.
- Stir in the canned tomatoes, 3 cups water, bay leaves, cumin, coriander, fennel, chili flakes and rosemary. Bring the mixture to a boil.
- Reduce the heat to maintain a slow and steady simmer for 1-2 hours, until the vegetables are tender and the sauce has thickened. Adjust the seasoning as needed with salt and pepper.
- Serve the Lamb Bolognese with your choice of pasta, such as tagliatelle, rigatoni or penne rigate.
Source: Aussie Beef & Lamb
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