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Weeknight Lamb Bolognese
Ingredients
- 2 oz diced pancetta
- 3/4 cup diced carrot
- 3/4 cup diced onion
- 3 cloves minced garlic
- 1/4 tsp red pepper flakes
- 1.5 lbs ground lamb
- 1/2 tsp kosher salt
- 1/2 tsp finely ground black pepper
- 1 cup dry red wine
- 2 bay leaves
- 1 tsp dried thyme
- 3.5 cups marinara sauce
- 1/2 c whole milk
- 1 lb pasta
- 1/2 cup shaved parmesan
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Directions
- In a dutch oven cook the pancetta over medium heat - tossing occasionally until browned (not crispy). Add carrot, onion, garlic and pepper flakes - increase heat to medium-high. Cook until veggies are tender. Add lamb, salt and black pepper - cook until the meat is browned - breaking it up. Drain excess fat.
- Stir in the red wine, bay leaves and thyme - bring to rapid simmer. Cook stirring until wine reduces and there is only a small amount of liquid. Add marinara and bring to boil. Reduce heat to light simmer until sauce has thickened - maybe 20-30 minutes.
- Discard the bay leaves and stir in the milk - for 10 more minutes.
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