LAMB BOLOGNESE

By á-6301

FOR SUCH A SATISFYING COMFORT FOOD, BOLOGNESE IS A REMARKABLY STRAIGHTFORWARD SAUCE TO MAKE. WHENEVER POSSIBLE, TRY AND MAKE THE SAUCE THE DAY AHEAD WHICH GIVES THE FLAVORS A CHANCE TO REALLY MELD TOGETHER. MAKE A DOUBLE BATCH AND FREEZE HALF. TRADITIONALLY SERVED WITH TAGLIATELLE ALSO GOOD WITH RICOTTA CAVATELLI OR GNOCCHI. I USED MALEFADINE

Ingredients

• 2 TABLESPOONS OF OLIVE OIL
• 2 POUNDS GROUND LAMB
• KOSHER SALT
• 1 CUP DICED RED ONION
• 3 GARLIC CLOVES MINCED
• 1 CUP FINELY DICED PEELED CARROT
• 1 CUP FINELY DICED CELERY
• 1 CUP DRY RED WINE
• 1 28 OUNCE CAN WHOLE PLUM TOMATOES WITH JUICE
• 1 BAY LEAF PREFERABLY FRESH
• 6 SPRINGS FRESH OREGANO
• 2 POUNDS FRESH CAVATELLI, MALEFADINE OR GNOCCHI OR TAGLIATELLE
• 1 CUP FRESH MINT TORN
• 1/2 CUP FRESHLY GRATED PARMESAN OR PECORINO ROMANO
• 2 TABLESPOONS UNSALTED BUTTER

Preparation

Step 1

1. PUT A LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT. ADD THE OLIVE OIL AND LAMB ALONG WITH A LARGE PINCH OF SALT. COOK THE LAMB UNTIL BROWNED ABOUT 10 MINUTES. REMOVE FROM THE PAN AND SET ASIDE.

2. ADD THE ONION AND GARLIC TO THE PAN AND COOK FOR 3 MINUTES UNTIL SOFTENED. ADD THE CARROTS AND CELERY AND COOK FOR ANOTHER 3 MINUTES. DEGLAZE THE PAN WITH THE RED WINE, USING A WOODEN SPOON TO SCRAPE UP THE TASTY BITS ON THE BOTTOM OF THE PAN. COOK UNTIL NEARLY EVAPORATED.

3. RETURN THE LAMB TO THE PAN ALONG WITH THE TOMATOES AND THEIR JUICE. BRING TO A SIMMER, BREAKING UP THE TOMATOES WITH A SPOON. ADD THE BY LEAF AND OREGANO AND TASTE TO ADJUST FOR SEASONING. SIMMER FOR ABOUT 2 HOURS, SKIMMING OFF ANY EXCESS FAT THE COLLECTS ON THE TOP. REMOVE THE BAY LEAF AND OREGANO SPRIGS.

4. WHEN THE SAUCE IS READY, BRING A LARGE POT OF SALTED WATER TO A BOIL.
COOK PASTA OR FRESH CAVATELLI INTO THE WATER. IF COOKING CAVATELLI COOK UNTIL THEY FLOAT 1 TO 2 MINUTES. REMOVE FROM THE WATER WITH A SLOTTED SPOON AND ADD TO THE SAUCE. IF THE SAUCE IS TOO THICK, AND 1/4 CUP OF THE PASTA WATER. REMOVE FROM THE HEAT AND STIR IN THE MINT PARMESAN AND BUTTER. SERVE IMMEDIATELY