Lamb Bolognese with Fresh Ricotta Recipe

Name: Lamb Bolognese with Fresh Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup finely chopped carrots; 1/2 cup finely chopped celery; 1/2 cup finely chopped white onions; 1 1/2 tablespoons sliced garlic; 1 1/2 pounds fresh ground lamb (cut from the leg]; 1 teaspoon kosher salt; 1/4 teaspoon cracked pepper; 1 1/2 teaspoons chopped fresh rosemary; 1 teaspoon chopped fresh oregano; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh basil; 2 bay leaves; 1/2 cup red wine; 2 1/2 cups canned whole, peeled plum tomatoes, with their juices; 1/3 cup plus 1 tablespoon grated Romano cheese; 12 ounces pappardelle, cooked al dente; 1 cup fresh whole-milk ricotta cheese

Servings: persons

1/2 cup olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped white onions
1 1/2 tablespoons sliced garlic
1 1/2 pounds fresh ground lamb (cut from the leg]
1 teaspoon kosher salt
1/4 teaspoon cracked pepper
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
2 bay leaves
1/2 cup red wine
2 1/2 cups canned whole, peeled plum tomatoes, with their juices
1/3 cup plus 1 tablespoon grated Romano cheese
12 ounces pappardelle, cooked al dente
1 cup fresh whole-milk ricotta cheese

1
Heat 1/4 cup of the olive oil in a large saute pan over high heat.
2
Add the carrots, celery, onions, and garlic and saute until the vegetables brown.
3
In a separate large saute pan over high heat, heat the remaining 1/4 cup olive oil.
4
Add the ground lamb, breaking up the meat into medium-size pieces as you brown it.
5
(Leave the pieces of lamb in one spot in the pan, and when browned, flip each piece over and brown the opposite side.)
6
Add the salt and pepper, 1 teaspoon of the rosemary, the oregano, parsley, basil, and bay leaves and mix well to combine.
7
Combine the lamb with the sauteed vegetables.
8
Add the red wine and cook until the liquid has reduced by half.
9
Add the tomatoes and simmer for 30 minutes, breaking them up as they cook.
10
Add 1/3 cup of the Romano cheese.
11
Transfer the cooked pasta in a medium bowl or on a deep serving platter, and cover with the sauce.
12
Garnish with dollops of the ricotta, the remaining 1 tablespoon Romano cheese, and remaining 1/2 teaspoon rosemary.

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 cup finely chopped carrots, 1/2 cup finely chopped celery, 1/2 cup finely chopped white onions, and more.

Yes, Lamb Bolognese with Fresh Ricotta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Bolognese with Fresh Ricotta

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