Lamb Bolognese: Better Than Beef? You Decide!

Up for a Bolognese adventure? We’re ditching the usual beef and exploring the world of Lamb Bolognese. It’s going to be a flavor fiesta, so grab a fork and join the party!

=== 🍽🍸🥩 RECIPE ===
2 pounds (907g) ground lamb
1 28 ounce (794g) can crushed tomatoes
1 tablespoon tomato paste
1 carrot
1 stalk celery
1 medium onion
3 cloves garlic
3 tablespoons fresh parsley, finely chopped
2 tablespoon olive oil
4 ounces (120ml) dry red or white wine – OPTIONAL
4 ounces (120ml) heavy cream
Salt & Pepper
1 pound (450g) of pasta

Using a food processor, finely chop the carrot, celery, onion, and garlic. Set aside.

Heat the oil in a large pan or Dutch oven over medium-high heat until shimmering. Add the vegetable mixture and season with salt and pepper. Cook for 3-5 minutes until the vegetables are softened.

Crumble in the ground lamb, season with salt and pepper, and break up any lumps. Cook, stirring occasionally, until the meat is browned. Then, stir in the wine and cook until reduced. Then add the tomato paste and tomatoes. Stir to combine.

Bring to a boil, then reduce to a simmer. Cover and simmer for at least two hours.

Just before serving, add the parsley and heavy cream. Stir well to combine. Taste for seasoning. This makes a very thick sauce. If you like a thinner sauce, use some of the pasta water to thin it out before serving.

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=== 📑 CHAPTERS ===
00:00 Introduction
00:18 Lamb Bolognese
00:33 What is a Bolognese Sauce?
01:01 It Starts with a Sofrito
02:47 Browning Some Ground Lamb
04:04 Add Body with Dry White Wine
04:42 Adding the Tomatoes
05:15 Simmering the Bolognese
06:19 Adding Cream and Parsley
06:58 Time for the Pasta
07:56 Tasting and Recipe Recap
09:21 Social Media and Video Recommendations

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