This bolognese is rich and savory, bright and herbaceous. It is hearty and deeply flavorful with springy flavors like fennel, thyme and white wine. Finish with dollops of lemony ricotta or a creamy goat cheese, salty parm, chili flakes and tons of fresh herbs. Jovial brown rice maldalfa is my go to pasta but these semolina flowers were just too cute! Or choose your favorite twirl friendly pasta!
Secrets to a really good bolognese
- Ingredients- use qualilty evoo, veggies and meat. You will taste the difference!
- Patience-slow and low allows all the ingredients to marry and the flavors to develop.
- Milk- cooking the meat in milk (before adding the wine and tomatoes) makes it so soft and tender. You can leave it out too and it will still be wonderful.
Spring Lamb Bolognese
Description
This bolognese is rich and savory, bright and herbaceous. It is hearty and deeply flavorful with springy flavors like fennel, thyme and white wine. Finished with dollops of lemony goat cheese and fresh mint. Jovial brown rice maldalfa is my go to pasta but these semolina flowers were just too cute! Or choose your favorite twirl friendly pasta!
Ingredients
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
2-3 cloves of garlic – (green garlic is wonderful here)
1 pound ground lamb
1/2 teaspoon fennel
Pinch of chili flakes
1.5 teaspoons salt
3-4 sprigs of fresh thyme
1 cup of whole milk
1 cup dry white wine
1-28 oz can crush tomatoes
Lemon whipped Goat cheese or ricotta
1 cup ricotta or 6 oz log of soft goat cheese
1 teaspoon lemon zest
salt
For Serving
Parmesan
flaky salt
red pepper flakes
mint leaves, pea shoots or basil
Instructions
- In a large cast-iron pot, heat the olive oil. Add the onions, carrots and celery. Cook until translucent, about 7-10 minutes. Add the garlic, and cook for an additional minute. Add salt, fennel and chili flakes, cook for 1-2 minutes.
- Add the lamb, breaking it up with a wooden spoon. Once the meat is browned add the milk. Cook until it absorbs, about 10 minutes. Add the wine and simmer until it evaporates by half. Add the tomatoes.
- Bring to a simmer and then lower the heat. Cook partially covered for 2-3 hours.
Make the lemony ricotta
- In a bowl, combine the lemon zest, salt and ricotta.
Cook the pasta + assemble
- Add the pasta to a large pot of generously salted boiling water. Cook the pasta just shy of al dente.
- Add the pasta to the sauce along with 1 cup of the starchy pasta water. Toss the pasta to coat with the sauce. Simmer and stir the pasta for about a minute until the sauce is silky and the pasta cooked to al dente.
- Serve with spoonfuls of lemony ricotta, parmesan, pepper flakes, flaky sea salt and fresh torn mint leaves.
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