Lamb Bolognese
My Go to Bolognese. Not low cal, but you could use any less caloric ground critter you choose
Equipment
- 1 Dutch oven, enameled cast iron, 6 quart
Ingredients
- 16 oz lamb, ground, 80/20
- 6 oz onion, sweet fine dice
- 3 oz carrots, fresh fine dice
- 3 oz celery fine dice
- 5 g seasoning, Italian Yeah, the crappy dry shit.
- 20 g garlic, fresh crushed
- 1 ea leaf, bay, whole
- 1 g paprika, smoked, ground
- 2 g salt, kosher as needed
- 1 g pepper, black, fresh cracked as needed
- 187 ml wine, red, sweet
- 8 fl oz stock, chicken
- 3 oz paste, tomato
- 15 ml sauce, Worcestershire, Lea and Perrins
- as needed fat, spray-on pan lube
Instructions
- Fire up your Dutch oven over high heat and lube when hot enough.as needed fat, spray-on pan lube
- Toss in your mire poix and saute. Get some color on your veg.6 oz onion, sweet, 3 oz carrots, fresh, 3 oz celery
- When the veg sweats down a bit, toss in your meat and brown it, breaking it up into much smaller bits.16 oz lamb, ground, 80/20
- When the lamb is brown or mostly brown, toss in your garlic, bay leaf, smoked paprika, Italian seasoning, and tomato paste. Mix to combine.5 g seasoning, Italian, 20 g garlic, fresh, 1 ea leaf, bay, whole, 1 g paprika, smoked, ground, 3 oz paste, tomato
- You should have crap stuck to the bottom of your pan by now. Deglaze with the wine (off heat), scraping off all those little stuck on bits.187 ml wine, red, sweet
- Add half your Lea and Perrins, salt and pepper.2 g salt, kosher, 1 g pepper, black, fresh cracked, 15 ml sauce, Worcestershire, Lea and Perrins
- Add your chicken stock. Use real stock for the love of God. The meat can only bring so much gelatin.8 fl oz stock, chicken
- Bring it to a boil. Give it a good stir.
- Cover it, reduce the heat to low and let it simmer for a couple of hours.
- Adjust your seasoning and use as you see fit.
Video
Notes
I love this sauce. So easy and I have it on good authority, it is the original source of the dreaded, plastic staining "red grease". You can mitigate that (some) by using leaner meat.
Serve with whatever you like. Obviously it's good with pasta, but works really well as the sauce portion of moussaka. If you cut back on the tomato paste (1 ounce instead of 3) and sub beef stock, it's a decent base for shepherd's pie.
One last thing. I like to let mind cool and chill over night in the fridge. The flavors develop really well like that.
One more last thing. I use dried "Italian Seasoning" in this because it's faster and due to the long simmer time, it holds up better. If you want, you can give it a nice pop of freshness at service by garnishing with fresh basil and oregano. That's always lovely.
Happy cooking.
Nutrition
Serving: 6ozCalories: 231kcal
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