Spaghetti Bolognese is a classic favorite, but have you ever tried it with ground lamb? This Spaghetti Lamb Bolognese is a delicious twist that brings a hearty, flavorful, and slightly rustic vibe to your dinner table. The robust flavors of lamb, combined with aromatic herbs and a splash of red wine, make this dish a guaranteed hit!
Method
Preparing the Aromatics
Begin by heating two tablespoons of oil in a large, heavy-bottomed saucepan over medium heat. Once the oil is shimmering, add the diced onion and celery. Sauté the vegetables for about 5 minutes, or until they become soft and translucent. Stir occasionally to prevent sticking and ensure even cooking. When the onions start to develop a light golden hue, add the minced garlic and cook for an additional minute. Be mindful not to let the garlic burn, as it can turn bitter.
Browning the Lamb
Next, introduce the ground lamb into the saucepan. Immediately season the lamb with dried thyme, dried oregano, garlic powder, one teaspoon of salt, and half a teaspoon of black pepper. Using a wooden spoon, break the meat into small crumbles, ensuring the seasoning is distributed evenly. Let the lamb cook for about 5 minutes, stirring occasionally. As the lamb browns, you’ll notice the mixture releasing its juices, which will eventually reduce, allowing the meat to take on a nice golden color. Proper browning is key to developing a robust, savory flavor.
Building the Sauce
Pour in the red wine, stirring to combine with the lamb mixture. Add the bay leaves at this point, which will infuse the sauce with a subtle, earthy aroma. Let the mixture simmer for about 5 minutes, giving the wine a chance to reduce and the flavors to meld. Once reduced, add the Rao’s Marinara Sauce along with an additional half teaspoon of salt and a quarter teaspoon of black pepper. Stir everything together thoroughly, bringing the mixture to a simmer. Allow the sauce to cook uncovered for approximately 10 minutes, stirring occasionally to prevent sticking and to help concentrate the flavors.
Cooking the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Once done, reserve half a cup of the starchy pasta water before draining the rest. This pasta water will help to emulsify the sauce later.
Finalizing the Sauce
To complete the sauce, stir in the heavy cream and the reserved pasta water. The cream adds a rich, velvety texture, while the pasta water helps the sauce adhere to the noodles. Bring the mixture to a gentle simmer and cook for about 2 more minutes. Taste the sauce at this point and adjust the seasoning with more salt if needed.
Combining the Pasta and Sauce
Remove the bay leaves from the sauce and discard them. Add the drained spaghetti directly into the saucepan, tossing gently to ensure the pasta is well coated with the sauce. You can also serve the sauce on top of the spaghetti if you prefer. Garnish with freshly chopped parsley and a generous grating of Parmesan cheese. Serve immediately and enjoy!
Necessary Tools
- Large saucepan
- Large pot for pasta
- Wooden spoon
- Strainer
- Measuring cups and spoons
- Sharp knife and cutting board
Spaghetti Lamb Bolognes
Cuisine: American, ItalianDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
1 Lbs spaghetti pasta
1/2 cup reserved pasta water
1 Lbs ground lamb
1 medium onion, diced
2 celery sticks, diced
6 garlic cloves, minced
1 tsp garlic powder
1 tsp dry thyme
1 tsp dry oregano
3 dry bay leaves
1 cup red wine (like Chianti)
1 – 28oz jar Rao’s Marinara Sauce
1/3 cup heavy cream
1 1/2 tsp salt, divided, more to taste
3/4 tsp black pepper, divided
2 Tbs oil
Garnish: Freshly chopped parsley, Freshly grated Parmesan cheese
Directions
- Start by heating 2 tablespoons of oil in a large saucepan. Add the diced onion and celery, and sauté for about 5 minutes until softened. Toss in the minced garlic and cook for an additional minute.
- Add the ground lamb, thyme, oregano, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Break the meat apart with a wooden spoon and cook for 5 minutes until browned.
- Pour in the red wine and add the bay leaves. Let it simmer for 5 minutes to reduce slightly. Next, add Rao’s Marinara Sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and bring the sauce to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti in a large pot according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Stir the heavy cream and reserved pasta water into the sauce. Bring it back to a simmer and cook for 2 more minutes. Taste and add more salt if needed.
- Remove the bay leaves, then add the cooked spaghetti directly to the sauce. Toss well to coat, or serve the sauce on top if preferred. Garnish with freshly chopped parsley and Parmesan cheese. Enjoy!
Notes
- Make sure to cook the lamb thoroughly to avoid any raw bits. Breaking it apart while cooking ensures even browning.
- Don’t rush reducing the wine; this step deepens the sauce’s flavor.
- Taste the sauce before adding the final bit of salt, as different marinara brands have varying salt levels.
Serving Suggestions
- Pair it with a simple green salad and garlic bread for a complete meal.
- A side of roasted vegetables also complements the rich flavors.
- A glass of the same red wine used in the recipe adds a lovely touch.
Fun Fact
Did you know that lamb Bolognese has roots in Mediterranean cooking, where lamb is a popular protein? Adding red wine and creamy marinara makes this dish a fusion of Italian and Mediterranean flavors!
Conclusion
There you have it! A hearty, flavorful Spaghetti Lamb Bolognese that’s sure to impress. It’s easy enough for a weeknight but special enough for guests. Let me know how it turns out, and feel free to experiment with your favorite pasta or add a sprinkle of chili flakes for some heat!
