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Lamb Bolognese

Lamb Bolognese

Nutrition Facts
  • cal. (kcal) 450
Lamb Bolognese
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 43 mins
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Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and finely diced
  • 1 small white onion, finely diced
  • 3 cloves garlic, sliced
  • 2 tablespoons chopped fresh rosemary
  • 1 pound ground lamb
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 1/2 cup dry red wine
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup crushed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces papardelle, cooked
  • Ricotta (optional)

Directions

  1. In a medium pot, heat 1 tbsp oil over medium. Stir in next 5 ingredients. Cook 5 minutes, stirring a couple times. Stir in another 1 tbsp oil, lamb and nutmeg. Cook 5 minutes, stirring several times, until meat is no longer pink.
  2. Increase heat to medium-high and pour in milk. Simmer until almost evaporated, about 5 minutes. Add wine and cook until evaporated, about 3 minutes. Stir in tomatoes; bring to a simmer and reduce heat to medium-low. Cook 25 minutes, uncovered, stirring as needed, until thickened. Season with salt and pepper.
  3. Serve Bolognese over papardelle with a dollop of ricotta, if using.

Nutrition Information for Lamb Bolognese

Servings Per Recipe: 6
PER SERVING: 450 cal., 13 g total fat (5 g sat. fat), 460 mg sodium, 53 g carb. (4 g fiber, 8 g sugars), 26 g pro.