Main Dish

Lamb Rosemary Bolognese

For the past seven  years, I have relied on Cook’s Illustrated simple, authentic and delicious Bolognese recipe. It calls for a small amount of vegetables, a mix of pork, veal, and beef, and a long, slow braise with milk, white wine, and tomatoes. There is absolutely nothing wrong with it, but the other day, I tried a new version with lamb, rosemary, and red wine, and this may be my new staple! I used a proportion of 2/3 lamb to 1/3 pork, keeping the pork for its fat content, and the lamb for flavor. This doesn’t take much work once you chop the vegetables, but you will need to set aside 3 hours for the braising.


Lamb Rosemary Bolognese, serves 4 for supper


3 tbsp unsalted butter

1/4 cup minced onion

1/4 cup minced carrot

1/4 cup minced celery

1 sprig of fresh rosemary

1/3 lb ground pork

2/3 lb ground lamb

1 cup whole milk

1 cup red wine

1 28-oz can whole tomatoes, chopped and juices reserved

your favorite pasta for serving

Parmesan cheese


Heat the butter in a Dutch oven over medium-high heat. When melted, add the vegetables and saute until softened, about 10 minutes. Add the rosemary sprig, and cook for a few minutes, until fragrant. Add the meat, and 1 teaspoon of kosher salt. Break the meat up with a spoon, and cook for about 5-7 minutes, until just cooked through, but not brown. Add the milk, bring to a simmer and cook over medium-low heat for 10-15 minutes. Add the wine, and simmer for another 10-15 minutes (Note: it won’t look too pretty, but trust me). Add the chopped tomatoes, and reserved tomato juice. Bring to a simmer, reduce to low, and cook for about 3 hours uncovered, or until most of the liquid has evaporated.

Serve over pasta, and top with Parmesan cheese.




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