bohemianwanderer – This easy one-pot lamb bolognese is a comforting dish full of rich flavors. With a simple combination of ingredients, you’ll have a hearty, satisfying meal ready in just under an hour. Perfect for a family dinner or casual gathering, this dish combines minced lamb, anchovies, and tomato puree for a deeply savory sauce, all served over your favorite pasta.
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Cooking the Lamb Bolognese Sauce
Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Add a finely chopped onion and garlic to the pot, then season with sea salt and black pepper. Stir occasionally, cooking until the onions soften and turn translucent—about 5 to 8 minutes. If you like a bit of heat, add a pinch of chili flakes at this stage.
Next, add two anchovy fillets (or ½ teaspoon of fish sauce for a lighter option). Let the anchovies dissolve into the oil as they cook for a minute or two. This helps build the base flavors of the sauce. Stir in 2 tablespoons of tomato puree and cook for another 2 to 3 minutes, allowing it to caramelize slightly and develop a richer flavor.
Add 450g of minced lamb to the pot, breaking it up with a wooden spoon or spatula. Season with salt and pepper, and continue cooking for 8 to 10 minutes. Stir occasionally, letting the lamb brown in its fat. Once the meat is browned and sizzling, you’re ready to add the next ingredient.
Pour in two 400g tins of crushed tomatoes, scraping the bottom of the pot to get any browned bits. Fill one of the empty tins halfway with water, swirl to catch any leftover tomato, and pour that into the sauce as well. Season the sauce to taste, then bring it to a simmer. Reduce the heat to medium-low and cook for 25 to 30 minutes, allowing the sauce to thicken and deepen in flavor.
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Preparing and Serving the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Cook 350g of your preferred dried pasta (either noodles or tubes) until just under al dente, reserving 250ml of the pasta cooking water before draining the pasta. Once drained, return the pasta to the pot.
Once the sauce has thickened, stir it into the pasta along with 120ml of the reserved pasta water. Cook on medium heat for another 2 to 3 minutes, tossing the pasta to ensure it’s well coated in the sauce and perfectly cooked.
To serve, divide the pasta between bowls. Grate a generous amount of parmesan or pecorino over the top for a rich, salty finish. If desired, scatter fresh marjoram, oregano, or thyme leaves for an added burst of flavor. This dish is best served immediately, ensuring every bite is packed with flavor. This lamb bolognese is a simple yet flavorful meal that combines rich ingredients with easy preparation. Whether you’re cooking for a weeknight dinner or entertaining guests, it’s sure to be a hit.
