Papardelle Lamb Bolognese

The story is, there is no story

Lamb Bolognese

To be honest, for this recipe there is no real story. I know…as a blogger I should tell a story in each of my posts to keep your attention. Always providing some added value, being funny, entertaining, informative, diverting. But for this one, it was simple: I saw the recipe, thought it was a nice alternative to the beloved classical Bolognese, cooked it, loved it, blogged about it! 🙂

Some people don’t like the taste of lamb, so being in favour of it would be a prerequisite for a successfull realisation of this recipe. The red wine and the plum purée give it a round taste. The Lamb Bolognese goes well with all kind of pasta. I chose Papardelle, but you can also stick to the classical Spaghetti or Penne. You can prepare double the amount and put half of it in the freezer for busy work days. Always good to have a proper meal available when you actually don´t have time to cook. Try it yourself!

Lamb Bolognese
Prep time
Cook time
Total time
Serves: 8
  • 1 kg of minced lamb
  • 1 onion
  • 1 carrot
  • 1 small piece of celeriac
  • 1 can of tomatoes
  • 1 Tbsp tomato purée
  • 1 Tbsp plum purée
  • 250ml of red wine
  • 1 bay leaf
  • 1 stalk of thyme, rosemary and oregano
  • 2 garlic cloves
  • salt
  • pepper
  • olive oil
  • butter
  • parmesan
  • 1 kg pasta of your choice
  1. Finely chop the onions
  2. Finely dice the carrot and the celeriac
  3. Heat up some olive oil in a casserole
  4. Sear the minced meat, then add the onions and roast gently
  5. Season with salt and pepper
  6. Add the diced vegetable
  7. Add the canned tomatoes and the tomatoe purée
  8. Pour the red vine into the sauce
  9. Add the stalk of herbs and the bay leaf
  10. Squeeze the peeled garlic cloves before you add them to the sauce
  11. Bring everthing to boil
  12. Let everything cook at low temperature, covered for about one hour
  13. Season again with salt and pepper and add the plum purée
  14. Fitfteen minutes before the sauce is ready, bring a big pot of water to boil
  15. Cook the pasta of your choice until al dente
  16. Serve the hot pasta with the Lamb Bolognese
  17. Just before serving, place a small piece of butter on top of the sauce. It will melt away and give the final touch
  18. If you like you can of course grind some parmesan to put on top of it


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