Thursday, April 3, 2014

Spring Lamb Bolognese

This is a simple lamb bolognese which you can make in about 30 minutes.  If you don't like lamb, substitute pork or beef.  You could try chicken or turkey too.
 Dice 1 green pepper, 1 onion, 2 stalks celery and 2 carrots.  I couldn't find my carrots so you don't see them here.  Add 3 diced garlic cloves.  Saute' for a couple minutes.

 Add 2 pounds of the ground meat of your choice.

 Sprinkle in some salt and pepper and some red pepper flakes.  Add some diced rosemary and thyme, about 1 tablespoon.

 Choose your pasta.  In general, a bolognese works well with flat noodles.

 I found my carrots!  Add 1 large can of a good tomato sauce.  I had frozen homemade so I used it.  Add 1 small can of tomato paste.  I enriched it with some veal demi glaze.  You could also use 2 beef bouillon cubes.  I also added 1 T. of Kitchen Bouquet.  You could substitute Maggi.  Stir thoroughly and cover.  Simmer over low heat until the carrots are tender.  Stir occasionally to make sure it is not sticking.

 Grate 1 tsp. of nutmeg into the mix.

 Keep warm while you cook your pasta.  If you like a richer bolognese, you could add about 1/2 cup of cream and stir it to combine.

Cook the pasta until barely al dente because it will continue to cook when mixed with the sauce.
 Drain the pasta and mix it with the sauce.

 Stir it around until thoroughly coated. 

 Sprinkle with Parmesean cheese and shredded fresh basil.