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
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.