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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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Lamb Bolognese

Slow-simmered lamb with pancetta, white wine, and San Marzano tomatoes. Hearty, savory, and perfect with pasta. Even better the next day.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: comfort food, dinner party, easy
Servings: 6 people
Author: Marissa Stevens

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.

Video

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

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