Lamb Bolognese Sauce March 14 2014

 

I took an Italian classic and made it bold with the awesome flavor of lamb!

 

4 tbsp butter

6 tbsp olive oil

3 cloves of garlic, chopped

½ cup chopped carrot

½ cup chopped celery

2 cups chopped onion

1# Ground Lamb

1# Ground Pork

1# Ground Veal

2 cans Italian Peeled Tomatoes (29oz), crushed by hand

1 glass red wine

Salt and Pepper

 

Melt butter with oil in a heavy large pot over medium heat. Add the garlic, carrot, celery and onion. Sauté until the vegetables are soft but not yet brown. This should take 10-15 minutes. Add the sausage, lamb and veal. Increase the heat to high. Brown the meat into the vegetables, using a wooden spoon to break into small pieces. About 10-15 minutes. Stir in wine, and the Italian peeled tomatoes (making sure the juice goes in too) and reduce the heat to low. Reduce heat to low, simmer until the sauce gets thick to your desired consistency, focusing on the flavors to blend and infuse into the sauce. Season with salt and pepper. Make with Pappardelle noodles or something thick like Fettucine.