New Zealand Grass-fed Lamb Bolognese Recipe
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
This grass-fed lamb Bolognese from A Cozy Kitchen combines the deliciously savory flavors of carrot, onion and lamb with red pepper for just the right amount of spice. Ladle it over your favorite pasta for a comforting and filling meal.
Tip: You can freeze any leftover Bolognese and store it in the freezer for up to three months. Let the sauce come to room temperature and then transfer to an airtight freezer-safe bag or storage container. When you’re ready to use the sauce, just thaw it in the fridge overnight and then reheat in a saucepan on the stove.
For the Bolognese:
- 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
- 1 yellow onion, peeled
- 6 garlic cloves, peeled
- 2 carrots, peeled
- 2 anchovy filets (optional)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 1/4 cup tomato paste
- Pinch sugar
- 3/4 cup red wine
- 24 oz can crushed tomatoes
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- 1 lb. pasta, of choice
- Fresh basil leaves
For the Bolognese:
- 1. Mince the onion, garlic and carrots in a food processor. Add anchovies (if using) and blitz until the mixture is pureed.
- 2. In a large Dutch oven or medium pot set over medium heat, add olive oil. When oil is warm, add pureed mixture. Add 1 1/2 teaspoons of kosher salt and allow to cook until softened, about 5 to 7 minutes, stirring occasionally.
- 3. Add the ground lamb to the pot, breaking it up with a spatula. Mix everything together and cook until the meat has browned, about 5 minutes.
- 4. Add the crushed red pepper and tomato paste and mix. Pour in red wine and scrape the bottom of the pot to lift any bits.
- 5. Pour in the can of crushed tomatoes. Fill the can with water about halfway and pour into the pot. Stir, bring to a simmer and then immediately reduce heat to low. Cover the pot with a lid and cook at a gentle simmer for 1 hour. Season with salt and pepper, to taste.
- 6. Season with salt and pepper, to taste. Add butter and stir to mix through.
- 7. Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain the pasta, reserving about 1 cup of pasta water.
- 8. In the same pot used to cook the pasta, add a few ladles of sauce and the drained pasta. Toss to coat the pasta. If needed, add a splash of pasta water.
- 9. Divide the pasta into serving bowls and top with Bolognese. Garnish with fresh basil and a sprinkling of Parmesan cheese.