Nickel Allergy Friendly Classic Lamb Bolognese

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Nickel Allergy Friendly Classic Lamb Bolognese

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Ingredients

6 servings

For the soffritto

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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