Ground American lamb Bolognese Sauce is the perfect addition on top of pasta or zucchini noodles. Shh don't tell anyone- there are even vegetables in this sauce!
Prep: 10 mins
Cook: 1 hr
Yields: 8 Servings
2 lbsground American lamb
1 cuponion; finely chopped
1/2 cupcelery; finely chopped
1/2 cupcarrot; finely chopped
2 clovesgarlic; minced
1/2 tspnutmeg; ground
2 tbsptomato paste
1 tspkosher salt
1 tspground black pepper
1/2 cupred wine
1 cupchicken or beef stock
28 oz.tomato puree
1 bay leaf
1 pappardelle pasta or wide fettuccine; substitute with 3-4 spiralized zucchini
1/4 cupParmigiano-Reggiano cheese; finely shaved or grated; optional garnish
1Heat the olive oil in large Dutch oven or large saute pan, and sauté onion, celery, carrots and garlic until softened. Stir in oregano, nutmeg and the tomato paste.
2Add ground lamb and cook until browned and cooked through, breaking up the meat into crumbles. Season with salt and pepper.
3Add red wine, stock, tomato puree and bay leaf. Bring to a low simmer. Cover and cook on a low simmer until the sauce is thick (reduced by half) about 30-40 minutes. Discard the bay leaf.
4Cook pasta or zucchini noodles according to directions. Drain well. Toss together pasta or zucchini noodles and sauce. Spoon into serving dishes, and sprinkle with desired amount of cheese about 1 tablespoon per serving. Serve immediately.
Zucchini Noodle Substitution
1about 3-4 zucchini spiralized, and sautéed in 1 tablespoon of olive oil for 2-4 minutes, or until the zucchini softens.
2Easily made gluten free with noodle substitutes, and dairy free by not adding the Parmesan cheese garnish.
Recipe and photographs courtesy of the American Lamb Board and Nourish With Lamb