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Pour in the tomatoes, break up with the spoon, then add the olives. This quick and easy Lamb Bolognese is a great way to use up leftover roast lamb! Alternatively, you can use lamb mince, which is usually about the same price as beef mince in British supermarkets and just as tasty.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spaghetti and lamb bolognese using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti and Lamb Bolognese:
- Get 24 oz favorite marinara (1 jar)
- Get 1 lb ground lamb
- Get 2 large onion, finely chopped
- Make ready 1 lb angel hair pasta
- Prepare 1 tsp salt (to taste)
- Prepare 1/4 tsp black pepper (to taste)
- Prepare 1/2 tsp garlic powder (to taste)
Ladle it over your favorite pasta for an amazing dinner, and if you have leftovers, good news - this lamb bolognese freezes easily! Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely. With a slotted spoon, remove the browned lamb from the pan and set aside. Cook pasta in boiling salted water until al dente.
Instructions to make Spaghetti and Lamb Bolognese:
- In medium saucepan, warm marinara on low heat.
- Season ground lamb with salt, pepper, and garlic powder.
- Preheat large skillet on high heat.
- Add seasoned lamb to skillet and cook until completely browned.
- Remove lamb from skillet and add to marinara (leaving as much of the cooking juices in the skillet as possible).
- Reduce heat to medium then add onions and a pinch of salt to the skillet.
- Continue to sweat onions until tender.
- Remove onions from skillet and add to marinara.
- Prepare pasta as directed on package.
- Plate desired amount of pasta and sauce then enjoy. Best served with a warm French loaf and great glass of wine.
Traditionally, bolognese uses a mixture of ground beef and veal to create a rich, meaty sauce that's perfect for spooning over thick noodles like pappardelle. Using ground lamb adds a complexity and distinctness to the classic sauce. This recipe also differs in that it incorporates some slightly nontraditional flavor elements that pair well with lamb, like cinnamon and coriander. We've written several recipes for bolognese sauce over the years here at Serious Eats, and these recipes usually fall in two camps: the traditional slow-cooked multiple-meat bolognese camp or the easier, lighter, faster meat-sauce-maybe-known-as-bolognese camp. This lamb bolognese from Michael Romano and Karen Stabiner's Family Table falls squarely in the middle.
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