Eggless Classic Lamb Bolognese
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Learn more →Ingredients
6 servings
For the soffritto
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
For the sauce
- 1 ½ lb ground lamb
- 1 cup dry white wine
- 1 cup whole milk
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 cup low-sodium chicken broth or beef broth
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 1 lb pappardelle or tagliatelle
- 1 tbsp kosher salt (for pasta water)
- 2 oz parmigiano-reggiano, finely grated, plus more for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking until the paste darkens slightly and begins to stick to the bottom of the pot, about 2 minutes.
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