Lamb Bolognese Spaghetti: A Delicious & Easy Recipe

Lamb Bolognese Spaghetti: Prepare to ditch the ordinary and embrace the extraordinary! Forget everything you thought you knew about Bolognese because this recipe is about to redefine your pasta night. Imagine tender, flavorful lamb simmered in a rich, aromatic sauce, clinging perfectly to every strand of spaghetti. It’s a culinary adventure that’s both comforting and exciting, and trust me, your taste buds will thank you.

While traditional Bolognese hails from Bologna, Italy, and typically features beef, this lamb variation offers a delightful twist on a classic. Lamb, a staple in many Mediterranean and Middle Eastern cuisines, brings a unique depth of flavor and richness to the sauce. It’s a celebration of culinary fusion, blending Italian tradition with global influences.

People adore this Lamb Bolognese Spaghetti for its incredible depth of flavor. The lamb provides a slightly gamier, more complex taste than beef, which pairs beautifully with the sweet tomatoes, aromatic vegetables, and savory herbs. The slow simmering process allows all the flavors to meld together, creating a sauce that’s both hearty and incredibly satisfying. Plus, who can resist a big bowl of perfectly cooked spaghetti coated in a luscious, meaty sauce? It’s the ultimate comfort food, elevated. This Lamb Bolognese Spaghetti is also surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion.

this Recipe

Ingredients:

• 1.5 lbs Ground Lamb
• 1 large Onion, finely chopped
• 2 Carrots, finely diced
• 2 Celery stalks, finely diced
• 4 cloves Garlic, minced
• 1 cup Dry Red Wine (such as Chianti or Cabernet Sauvignon)
• 28 oz Crushed Tomatoes
• 15 oz Tomato Sauce
• 6 oz Tomato Paste
• 1 cup Chicken Broth (or Lamb Broth, if available)
• 2 Bay Leaves
• 1 tsp Dried Oregano
• 1/2 tsp Dried Thyme
• 1/4 tsp Red Pepper Flakes (optional)
• 1/4 cup Fresh Parsley, chopped
• 1/4 cup Fresh Basil, chopped
• Salt and freshly ground Black Pepper to taste
• 1 lb Spaghetti
• 2 tbsp Olive Oil
• Grated Parmesan Cheese, for serving
• Optional: 1/4 cup Heavy Cream (for added richness)

Preparing the Lamb Bolognese:

1. Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 8-10 minutes. This is called a mirepoix, and it’s the foundation of many great sauces!
2. Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Brown the Lamb: Increase the heat to medium-high. Add the ground lamb to the pot and break it up with a spoon. Cook, stirring frequently, until the lamb is browned all over. Drain off any excess grease. I like to use a spoon to press the lamb against the bottom of the pot to ensure even browning.
4. Deglaze with Red Wine: Pour in the dry red wine and scrape the bottom of the pot to loosen any browned bits (fond). This adds a ton of flavor to the sauce! Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
5. Add Tomato Products: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine.
6. Add Broth and Seasonings: Pour in the chicken broth (or lamb broth). Add the bay leaves, dried oregano, dried thyme, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
7. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together and the lamb will become more tender. If the sauce becomes too thick, add a little more broth. I usually check it every 30 minutes or so.
8. Stir in Fresh Herbs (and Cream, if using): After the sauce has simmered for the desired amount of time, remove the bay leaves. Stir in the chopped fresh parsley and basil. If you’re using heavy cream, stir it in now for added richness. Taste and adjust the seasoning as needed.

Cooking the Spaghetti:

1. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to the package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself! I usually aim for about a tablespoon of salt per gallon of water.
2. Reserve Pasta Water: Before draining the spaghetti, reserve about 1 cup of the pasta water. This starchy water can be used to thin the sauce and help it cling to the pasta.
3. Drain the Spaghetti: Drain the spaghetti well.

Assembling and Serving:

1. Combine Sauce and Pasta: Add the drained spaghetti to the pot with the lamb Bolognese sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
2. Serve Immediately: Serve the lamb Bolognese spaghetti immediately. Garnish with grated Parmesan cheese and a sprinkle of fresh parsley or basil, if desired. A side of crusty bread is also a great addition for soaking up any extra sauce.

Tips for the Best Lamb Bolognese:

• Use High-Quality Ingredients: The better the quality of your ingredients, the better the flavor of your sauce will be. Look for good-quality ground lamb, canned tomatoes, and red wine.
• Don’t Rush the Simmering Process: The longer the sauce simmers, the more flavorful it will become. Aim for at least 2 hours, or even longer if you have the time.
• Taste and Adjust Seasoning: Be sure to taste the sauce throughout the cooking process and adjust the seasoning as needed. Salt, pepper, and a little bit of sugar can all help to balance the flavors.
• Don’t Overcook the Pasta: Cook the spaghetti al dente, which means “to the tooth” in Italian. It should be firm to the bite, not mushy.
• Reserve Pasta Water: The starchy pasta water is a secret weapon for creating a perfectly emulsified sauce. Don’t skip this step!
• Get Creative with Add-ins: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini. You can also add a pinch of red pepper flakes for a little bit of heat.
• Make it Ahead: Lamb Bolognese is a great dish to make ahead of time. The flavors will actually improve overnight. Simply store the sauce in the refrigerator and reheat it before serving.
• Freeze for Later: You can also freeze lamb Bolognese for longer storage. Let the sauce cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Variations:

• Spicy Lamb Bolognese: Add more red pepper flakes to the sauce for a spicier kick. You can also add a chopped chili pepper.
• Creamy Lamb Bolognese: Stir in a dollop of mascarpone cheese or crème fraîche at the end for a richer, creamier sauce.
• Lamb and Sausage Bolognese: Add some Italian sausage to the sauce along with the lamb for a more complex flavor.
• Vegetarian Bolognese: Substitute the lamb with lentils or mushrooms for a vegetarian version.

Serving Suggestions:

• Serve with a side salad and crusty bread.
• Top with a dollop of ricotta cheese.
• Serve over polenta instead of spaghetti.
• Use it as a filling for lasagna or baked ziti.

This Lamb Bolognese Spaghetti is a hearty and flavorful dish that’s perfect for a weeknight dinner or a special occasion. The rich, savory sauce is made with ground lamb, vegetables, red wine, and tomatoes, and it’s simmered for hours to develop a deep, complex flavor. Served over perfectly cooked spaghetti and topped with Parmesan cheese, this dish is sure to be a crowd-pleaser. Enjoy!

Conclusion:

And there you have it! This Lamb Bolognese Spaghetti is truly a game-changer, a delightful twist on a classic that will have your taste buds singing. I know, I know, there are a million Bolognese recipes out there, but trust me on this one. The richness of the lamb, simmered to perfection in that vibrant tomato sauce, creates a depth of flavor that’s simply irresistible. It’s not just a meal; it’s an experience.

Why is this a must-try? Well, beyond the incredible taste, it’s surprisingly easy to make. We’re talking about a restaurant-quality dish that you can whip up in your own kitchen without spending hours slaving away. Plus, lamb is a fantastic alternative to beef, offering a slightly gamier, more complex flavor profile that elevates the entire dish. It’s a guaranteed crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion.

But the best part? It’s incredibly versatile! While I’ve presented it here with spaghetti, feel free to experiment with different pasta shapes. Penne, rigatoni, or even pappardelle would work beautifully. For a lighter option, try serving it over zucchini noodles or spaghetti squash.

And the variations are endless! Want to add a little heat? Toss in a pinch of red pepper flakes or a finely chopped chili. Craving some extra veggies? Sauté some mushrooms, bell peppers, or spinach along with the onions and carrots. A splash of red wine vinegar towards the end of cooking adds a lovely tanginess. For a creamier sauce, stir in a dollop of mascarpone or ricotta cheese just before serving.

Serving suggestions? A simple green salad with a light vinaigrette is the perfect accompaniment. And don’t forget the crusty bread for soaking up all that delicious sauce! A sprinkle of freshly grated Parmesan cheese is a must, of course. For a truly decadent experience, try pairing it with a robust red wine, like a Chianti or a Cabernet Sauvignon.

I’m absolutely confident that you’re going to love this Lamb Bolognese Spaghetti. It’s a dish that’s both comforting and sophisticated, familiar yet exciting. It’s the kind of recipe that you’ll want to make again and again, and one that your family and friends will be begging you for.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. And most importantly, I want to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your culinary creations! Let me know if you have any questions, too. Happy cooking! I hope this recipe becomes a new favorite in your household, just as it has in mine. Enjoy!