Tasty Tip Tuesday: Lamb Bolognese

Lamb Bolognese Ingredients

Lamb Bolognese Ingredients

I am currently on the east coast where it is beyond freezing. Yes, literally below the freezing level. A brisk -5 to be exact! But, instead of crying about it, let’s get nice and warm with a big ole bowl of lamb bolognese. I love a good bolognese so my sister, Nikki, introduced me to one of her new favorite recipes using lamb instead of beef. I have to say I was a bit skeptical, asking if we should maybe do half lamb and half beef as lamb has such a strong taste. Nope, big sissy Nikki was right again! We made an all lamb bolognese and it was out of this world. Soooooo YUMazing and soooo easy to make. It’s also a great dish to freeze and have for a hectic week. Pair the sauce with some whole wheat linguini pasta. We are being healthy in the new year right? Voila, you have a wonderfully flavorful and simple winter dish for all your entertaining!

Lamb Bolognese

Lamb Bolognese

Here’s What Ya Do


2 Tablespoons olive oil

1 Cup of diced carrots

1 Cup of diced onions

3 Cloves of minced fresh garlic

2 Tablespoons of tomato paste

2 Tablespoons chopped rosemary

1 Cinnamon stick

1 Cup of red wine

2 Pounds of lean minced lamb

2 16 oz Cans of chopped tomatoes


Heat two tablespoons of olive in a large pot. Add onions and saute for five minutes. Add carrots and saute until soft. In the meantime, heat a skillet and brown the lamb meat. Add the red wine into the meat and let it simmer for 3 minutes on high heat. Add the garlic, tomato paste and meat to the large pot with your onions and carrots. Cook on medium high heat for five minutes stirring constantly. Add two cans of chopped tomatoes and your cinnamon sticks. Bring the sauce to a boil and then reduce to a simmer for 30 minutes.

Thanks Nikki!

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