1 carrot, peeled, finely diced.
1 small onion, peeled, finely diced.
1/2 C extra virgin olive oil (divided)
1 large garlic clove, crushed
1 lb ground lamb
1/2 C tomato paste (4 oz)
1 T flour, heaping
1/2 cup dry white wine, be generous
1 quart chicken stock
1 t salt, to taste
1/2 t ground pepper, to taste
1 fresh rosemary sprig
1 sprig fresh thyme (I substitute a 4 inch peel of lemon, no pith please)
2 large sprigs fresh parsley
2 T fresh squeezed lemon juice
- Finely dice carrot and onion (food processor or by hand).
- Heat half of the oil in a dutch oven, add the chopped vegetables, saute over medium heat for 10 minutes or until onions are translucent.
- Meanwhile, tie the fresh herbs (and lemon peel) together with kitchen twine to make a bouquet garni.
- Remove veggies from pot, set aside. Wipe out pot of any remaining veggies.
- Heat remaining oil over medium heat.
- Add the crushed garlic, let it cook until golden, about 30 seconds to a minute, then discard the garlic.
- Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes.
- Add the tomato paste and vegetable mixture, stirring until blended, and cook for 2 minutes.
- Stir in the flour and cook for another 2 minutes.
- Raise the heat, add the wine, let is boil until it is almost all evaporated, and then stir in the stock, lemon juice, salt and pepper and bouquet garni. Scrape up brown bits from the bottom of the pan.
- Bring the mixture to a boil, lower the heat and simmer, uncovered, for 1 hour, stirring occasionally.
- If the sauce reduces to fast, add some water or more stock. The sauce should be thick but not too thick, it should be able to pour from the spoon when done.
- Taste and adjust seasonings, if needed. Makes about 6 cups.
- Serve over Tagliatelle or Fettuccini pasta.
- Boil and cook pasta until al dente (still has a bite), drain. Add some extra virgin olive oil drizzled over pasta and grated parmesan cheese, stir. Serve the pasta with a generous portion of the bolognese atop it.
Note: If you really want to be extravagant, substitute 1/4 – 1/2 of the ground lamb with finely chopped pancetta…Mmmm.
(We welcome your feedback on this recipe!)