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
- 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
- Heat a medium dutch oven over medium heat. Add the butter and 2 tablespoons olive oil and warm until the butter is melted.
- 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.
- 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.
- Stir the garlic, chili paste, red pepper flakes, and tomato paste into the meat mixture. Cook the tomato paste stirring often for 2 minutes.
- Add the milk. Bring to a simmer and cook for 20 minutes, stirring occasionally until the milk is almost entirely evaporated.
- 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.
- Discard the bay leaf and parm rind.
- 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.
Adapted from a recipe by Giada De Laurentiis