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Spicy Lamb Bolognese |
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Ingredients: |
2 tablespoons butter
2 tablespoons olive oil, plus more for serving
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
Kosher salt
12 ounces ground beef chuck
12 ounces ground lamb
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1 teaspoon Calabrian chili paste
1/2 teaspoon red pepper flakes
1 clove garlic, chopped
1/2 cup 1/2 & 1/2
1 cup dry red wine, such as Chianti
1 bay leaf
One 3-inch Parmesan rind plus 1/3 cup freshly grated Parmesan
One 28-ounce can whole San Marzano tomatoes, crushed by hand
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Procedures: |
Heat a medium Dutch oven over medium heat.
Add the butter and oil and warm until the butter is melted.
Add the carrots, celery, onions and 1/2 teaspoon salt.
Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes.
Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes.
Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture.
Cook the tomato paste, stirring often, about 2 minutes.
Add the milk.
Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt.
Bring to a simmer and reduce the heat to low to just maintain a gentle simmer.
Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours.
Skim the oil from the surface.
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Notes: |
2024-05-25: With 2 pints of ground lamb, served over angel hair pasta with corn on the cob and a bottle of Ricco Dolce. Excellent.
2021-05-02: The first attempt was excellent; served over angel hair pasta with a squash casserole from the freezer.
2021-04-29: Added to our cookbook, but without the Creamed spinach over polenta!
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12/03/2024
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