Australian Lamb Bolognese
Perfectly cooked lamb pairs with bold, balanced seasoning to create a satisfying dish. Perfect when you want something hearty and impressive without a lot of fuss.
| Serving Size | 6 |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 2 hrs. |
Ingredients
- 1 1/2 pounds Australian ground lamb
- 1/4 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
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.
Australian Lamb Bolognese
Perfectly cooked lamb pairs with bold, balanced seasoning to create a satisfying dish. Perfect when you want something hearty and impressive without a lot of fuss.
6
Prep: 10 mins.
Cook: 2 hrs.
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.
Ingredients
- 1 1/2 pounds Australian ground lamb
- 1/4 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
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