Beef and Lamb Bolognese

This version of bolognese is half lamb and half ground beef, a mixture you’ll see a lot in northern Italy, and because the lamb is lean, this is a somewhat lighter sauce than all-beef or pork-based ragu.

The sauce needs a good long simmer, but it makes enough that you’ll likely get two meals. Giada claims the pasta shouldn’t be swimming in sauce; you only want it to stain the pasta, but we are “saucy” people and like to pile on a fair amount.

One of the ingredients is Calabrian chili paste, but a good substitute is Sriracha, and that’s what we used.

Beef and Lamb Bolognese

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. butter
  • 1/4 cup olive oil, divided
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery, finely chopped
  • 1 tsp. kosher salt divided
  • 3/4 lb. ground lamb
  • 3/4 lb. ground beef chuck
  • 1 clove garlic chopped
  • 1 tsp. Calabrian chili paste; or Sriracha
  • 1/2 tsp. red pepper flakes
  • 1/4 cup tomato paste
  • 1/2 cup whole milk
  • 1 cup dry red wine such as chianti
  • 1 can whole San Marzano tomatoes, (28 ounce) crushed by hand
  • 1 bay leaf
  • 1 piece parmesan rind, (3 inch)
  • 1 cup freshly grated parmesan cheese
  • 1 lb. fusilli, cooked to package instructions; or polenta

Directions

  1. Heat a medium dutch oven over medium heat. Add the butter and 2 tablespoons olive oil and warm until the butter is melted.
  2. Add the onions, carrots, celery and a 1/2 teaspoon salt. Cook stirring often for 6 minutes or until the vegetable are soft but have no color.
  3. Add the lamb and beef and cook breaking apart the meat with a wooden spoon for 5 minutes or until the meat is cooked through and no longer pink.
  4. Stir the garlic, chili paste, red pepper flakes, and tomato paste into the meat mixture. Cook the tomato paste stirring often for 2 minutes.
  5. Add the milk. Bring to a simmer and cook for 20 minutes, stirring occasionally until the milk is almost entirely evaporated.
  6. Add the wine, tomatoes, bay leaf, parmesan rind and remaining salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce for 1 ½ to 2 hours, stirring occasionally to prevent sticking. Use several folded paper towels to skim some of the oil from the surface.
  7. Discard the bay leaf and parm rind.
  8. Spoon the bolognese over fusilli or creamy polenta reserving any extra to serve on the side. Serve with additional parmesan and a drizzle of olive oil, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Giada De Laurentiis

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