Ingredients
- 2 tablespoons olive oil
- 2 small onions finely chopped
- 2 medium carrots peeled and finely chopped
- 2 celery stalks finely chopped
- 4 cloves garlic minced
- 1 pound ground lamb
- 4 1/2 tablespoons tomato paste
- 3/4 cup red wine
- 1 can 15 ounces crushed tomatoes
- 1 cup water
- 1 bay leaf
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- Salt and pepper to taste
- 1 pound pasta such as tagliatelle or pappardelle
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the ground lamb to the pot and cook until browned, breaking it up with a spoon, about 8-10 minutes.
- Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and let it simmer until reduced by half, about 5 minutes. Add crushed tomatoes, water, bay leaf, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce heat to low and let the sauce simmer gently for 45 minutes, stirring occasionally.
- While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside.
- Remove the bay leaf from the sauce. Toss the cooked pasta with the lamb Bolognese sauce. Serve hot, topped with grated Parmesan cheese.
