Lamb Bolgonese

Bolgonese: known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. (Wikipedia)

This lamb bolgonese recipe is easy to make if you have time for a bit of prep work.  It requires a few simple ingredients to create a mouth watering dish in the end.  The key to this dish is to not over complicate things by adding too many ingredients.


1/4 cup pancetta – finely chopped
a couple tablespoons of olive oil
salt and pepper
1-2 large carrot – finely diced
1-2 ribs of celery – finely diced
1 yellow onion – finely diced or you can use 2 shallots and 1/2 a yellow onion if you want to mix it up a bit
2-3 cloves of garlic – finely diced
a few sprigs of fresh rosemary – finely chopped
a bit of fresh thyme
1 tablespoon tomato paste
a pound of ground lamb
1 cup red wine

Heat the olive oil over medium heat and fry the pancetta until it turns brown.  Add in the carrot, celery and onion and season with salt and pepper.  Allow enough time for the vegetables to sweat, approximately 5-10 mins.  Stir in the garlic and fry for another 1-2 mins.  Add in the lamb and fry until brown.  Stir in the tomato paste and add the cup of red wine.  Stir the mixture and reduce the sauce over low to medium heat.  You want to aim for a dry sauce (ie. little liquid left).

While the sauce is reducing, cook your favorite pasta according to the directions on the package (spaghetti or tagliatelle pasta works well with this sauce).  Once the sauce is reduced and the pasta is cooked, toss to combine.  You can garnish it with Parmesan cheese and parsley.  Enjoy!