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Lamb Bolognese takes a classic Italian sauce in a slightly different direction. I follow the traditional method by starting with pancetta and soffritto, then building layers of flavor with wine and tomatoes, but ground lamb adds a richness that sets it apart. Tossed with silky pappardelle and finished with a touch of cream, it’s rustic, hearty, and just a little unexpected.

A bowl of lamb bolognese, garnished with grated cheese and chopped parsley. The dish is served in a rustic ceramic bowl on a patterned tablecloth.
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I first learned to make Bolognese Sauce at a cooking class in Bologna, where we focused on the slow-simmered technique that gives the sauce its depth. That version with ground beef will always have a place in my kitchen, but I love how the rich flavor of lamb pairs beautifully with pancetta, white wine, and San Marzano tomatoes, creating a sauce that feels both familiar and new. With every twirl of pasta, you get a velvety, savory bite that makes the long simmer completely worth it.

Table of Contents

Lamb Bolognese Ingredients

lamb bolognese ingredients for a pasta dish are arranged on a surface, including pappardelle, celery, heavy cream, dry white wine, parmesan cheese, kosher salt, black pepper, carrot, onion, parsley, pancetta, crushed tomatoes, and ground lamb, each in separate bowls.
  • Pancetta: Italian-style cured pork belly that’s salty and delicately seasoned, without the smokiness of bacon.
  • Carrot: Pick firm, bright orange carrots with fresh, crisp greens. Wilted greens or soft spots are signs they’re past their prime.
  • Onion: Choose firm, heavy onions with shiny, tight skin (I typically use yellow onion). Avoid any that are sprouting or have soft spots.
  • Celery: Look for bright green, crisp stalks. Avoid any that are browning or wilted.
  • Ground Lamb: It should look fresh and vibrant. Avoid any that appears gray or has an off smell.
  • White Wine: Any dry white wine you enjoy drinking will work well. I often use Pinot Grigio or Sauvignon Blanc.
  • Crushed Tomatoes: San Marzano tomatoes are worth seeking out for their naturally sweet flavor and low acidity. They’re worth the extra cost.
  • Heavy Cream: A splash adds richness and helps bind the sauce. Don’t substitute half-and-half or milk—it’s more likely to curdle.
  • Pappardelle: These wide, flat noodles are traditional with hearty meat sauces and hold the sauce beautifully.
  • Parmigiano Reggiano: Look for the real thing with its name stamped on the rind. The nutty, salty flavor makes a difference.
  • Fresh Parsley: Choose bright green, perky bunches without yellowing. Italian flat-leaf parsley has more flavor than curly parsley.
A bowl of lamb bolognese, garnished with grated cheese and chopped parsley. A fork rests on the side. Surrounding the bowl are a small bowl of cheese, chopped parsley, a glass of wine, and olive oil on a patterned tile surface.

6 Recipe Tips

  1. Cut Everything Small: Keep the vegetables and pancetta in uniform, small cubes – they’ll melt into the sauce as it cooks.
  2. Render the Pancetta Slowly: Cooking pancetta over medium heat allows the fat to slowly render. Rushing this step can leave you with chewy bits instead of crisp, flavorful pieces.
  3. Reduce the Wine: Let the wine cook down until it’s almost fully evaporated. This concentrates the flavor without making the sauce too acidic.
  4. Simmer Low and Slow: Keep the sauce at a low simmer, not a rapid boil, and stir it now and then. Slow cooking allows the flavors to develop, but if the heat is too high or it sits too long without stirring, the sauce can stick or reduce too quickly.
  5. Season in Layers: Lightly season the lamb with salt as it browns, then adjust the final seasoning after the sauce has simmered.
  6. Don’t Overdo the Cream: A little heavy cream adds richness without making the sauce heavy. Stir it in off the heat for a velvety texture.
  7. Save Some Water: Reserve a cup of pasta water before draining—you might need it to loosen the sauce and help it coat the pasta.
A bowl of lamb bolognese, garnished with grated cheese and fresh parsley. A fork rests on the plate's edge. Nearby, there is a small bowl of grated cheese and a salad with cherry tomatoes.

Recipe Options

  • Wine Swap: Dry red wine works in place of white, adding a deeper, more robust flavor. If you prefer not to use wine, substitute with an equal amount of beef or chicken broth.
  • Tomato Variations: If San Marzano tomatoes aren’t available, use another high-quality crushed tomato.
  • Pasta Choice: While I love pappardelle here, other sturdy pasta shapes like tagliatelle, fettuccine, or even rigatoni work well to hold the sauce.
  • Make It Ahead: The sauce actually improves after a day in the refrigerator. Just reheat gently and add a splash of pasta water if needed.
  • Garnish Ideas: I love a little Parmigiano Reggiano and parsley, but a drizzle of good olive oil or pinch of red pepper flakes adds extra flavor.

This Lamb Bolognese takes time, but most of it is hands-off while the sauce gently simmers and the flavors develop. Whether you’re serving it for a casual family dinner or a special occasion, the rich, hearty result makes it worth the wait. And since it’s even better the next day, don’t hesitate to make it ahead or make extra for leftovers.

Complete Your Italian Feast

Start with Blue Cheese Crostini to whet appetites while the Bolognese simmers. Serve the pasta alongside a simple Butter Lettuce Salad, its crisp freshness balances the hearty main dish. For dessert, serve Chocolate Panna Cotta, which can be prepared ahead, or finish with a quick Affogato for an effortless Italian-inspired ending.

More Delicious Italian Recipes

How to Make Lamb Bolognese

Start by crisping up the pancetta in a large pot—this adds so much flavor. Stir in the carrot, onion, and celery and let them soften before adding the lamb.

A white pot with pink handles containing diced pancetta scattered at the bottom. The pot is placed on a light-colored surface.
A top view of a large pot with a wooden spoon inside. The pot contains small, browned cubes of pancetta, spread across the surface. The pot has light pink handles and sits on a light-colored countertop.
A pot containing diced celery, carrots, onions and cooked pancetta is placed on a light surface. A wooden spoon rests inside the pot, which has handles on either side. The vegetables are arranged in sections, creating a colorful display.
A pot filled with diced carrots, celery, onions, and pancetta is being sautéed. The colorful ingredients are mixed with a wooden spoon, creating a vibrant blend on the bottom of the pot on a light-colored surface.

While the sauce simmers, cook the pasta in salted water until al dente, saving some pasta water before draining. Off the heat, stir in a little cream to round out the flavors. Toss the pasta with the sauce, loosening it with pasta water if needed. Serve with plenty of Parmigiano Reggiano and parsley.

A pot of bolognese sauce being prepared. Half of the pot contains browned ground meat and vegetables, while the other half is filled with bright red tomato sauce. A wooden spoon rests in the pot, ready to stir the ingredients together.
A pot of bolognese sauce with visible chunks of meat and vegetables in a rich, red tomato base. A wooden spoon rests inside the pot, stirring the sauce, set against a light, neutral background.
A pot of chunky red bolognese sauce with lamb, vegetables, and tomatoes. A wooden spoon rests in the pot, and a splash of cream has been added to the center, creating a swirl effect on the sauce's surface.
A pot of rich bolognese sauce is being stirred with a wooden spoon. Next to it is a colander with cooked pasta, and a separate dish containing a light green liquid. The setup is on a light-colored countertop.
A pot filled with pappardelle pasta mixed with a rich, chunky lamb bolognese sauce. The wide noodles are covered in the sauce creating a hearty and comforting dish.
A bowl of lamb bolognese, garnished with grated cheese and chopped parsley. A fork rests on the side. Surrounding the bowl are a small bowl of cheese, chopped parsley, a glass of wine, and olive oil on a patterned tile surface.

Lamb Bolognese

By: Marissa Stevens
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Calories: 667
Servings: 6 people
Close-up of a bowl of pasta topped with ground lamb sauce, garnished with grated cheese and chopped herbs. The dish is served on a rustic surface, with a fork visible on the side.
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Slow-simmered lamb with pancetta, white wine, and San Marzano tomatoes. Hearty, savory, and perfect with pasta. Even better the next day.

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Ingredients  

  • 4 ounces pancetta cut in to 1/4 inch cubes
  • 1 medium carrot cut in to 1/4 inch cubes
  • 1 small small onion cut in to 1/4 inch cubes
  • 1 large rib celery cut in to 1/4 inch cubes
  • 1 pound ground lamb
  • 1 1/4 cups dry white wine
  • 28-ounce can crushed tomatoes with juice ideally San Marzano
  • 1/4 cup heavy cream
  • 1 pound pappardelle pasta or tagliatelle, cooked according to package directions
  • kosher salt and freshly ground black pepper to taste
  • grated Parmigiano Reggiano to taste, optional
  • minced fresh Italian parsley to taste, optional

Instructions 

  • Heat a large pot over medium heat; add pancetta. Cook and stir until fat starts to render, 5 to 7 minutes.
  • Add carrot, onion, celery; cook and stir until softened, about 5 minutes.
  • Add the ground lamb, breaking up with a wooden spoon; cook and stir until lightly browned, 3 to 5 minutes. Drain and discard excess fat. Add wine and bring to boil; reduce heat and let simmer, stirring occasionally for 30 minutes, or until the wine mostly evaporates.
  • Stir in crushed tomatoes with juices and bring to boil; reduce heat and simmer 30 minutes.
  • While the sauce simmers, put water on to boil for your pasta. (Cook pasta according to package directions, reserving 1 cup of the cooking water for loosening the sauce if necessary. You'll want the pasta to be ready just after you've stirred cream into the sauce.)
  • Remove sauce from heat and stir in heavy cream.
  • Season sauce with salt and freshly ground black pepper to taste. Add hot cooked pasta and gently toss to coat. Add reserved pasta water a little at a time if necessary to loosen the sauce.
  • Divide pasta and sauce among serving bowls. Top with grated Parmigiano Reggiano cheese and minced fresh Italian parsley if desired and serve.

Notes

  • You can substitute thick sliced bacon if you can’t find pancetta, just note that it will add a smoky flavor to the sauce.

Nutrition

Calories: 667kcal | Carbohydrates: 58g | Protein: 26g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 207mg | Potassium: 512mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1946IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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