Lamb Bolognese from 'Family Table

Name: Lamb Bolognese from 'Family Table
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Freshly ground black pepper; 473 milliliters dry red wine; 454 grams fresh fettuccine; 1 3-inch piece Parmigiano-Reggiano or Grana Padano rind (optional); 454 grams ground lamb; 59 milliliters heavy cream; 4 servings Kosher salt; 946 milliliters Maialino Marinara; 59 milliliters olive oil; 118 milliliters grated Parmigiano-Reggiano, plus more for sprinkling; 1 pinch Pinch of red pepper flakes; 4 fresh thyme sprigs; 4 Tbsps (1/2 stick) unsalted butter

You can never have too many sauce recipes, so give Lamb Bolognese from 'Family Table a try. This recipe serves 4. One serving contains 1236 calories, 43g of protein, and 66g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of fettuccine, heavy cream, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the ground lamb and brown slowly, scraping the bottom of the pan and reducing the heat as necessary to keep the lamb from browning too fast, until the moisture evaporates and the meat is well browned, 15 to 20 minutes.

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Ground Lamb

Lamb

Meat

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Frying Pan

Add a pinch of salt and the red pepper flakes and cook for 1 minute more.

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Red Pepper Flakes

Salt

Drain off the fat.

Turn the heat to high, add the thyme, bay leaves, and wine, and stir well. Bring to a boil and reduce until only a small amount of liquid is left in the pan, 5 to 10 minutes.

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Bay Leaves

Thyme

Wine

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Frying Pan

Add the marinara and the cheese rind, if using, and simmer for 20 minutes, or until the sauce thickens.

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Cheese

Sauce

Beef

Meanwhile, bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.

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Water

Salt

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Pot

When the sauce has thickened, remove and discard the thyme sprigs, bay leaves, and cheese rind, if you used it. Stir in the butter, cream, and grated cheese, bring to a simmer, and remove from the heat. Season to taste with salt and pepper. (The sauce can be made up to 3 days ahead, covered, and refrigerated; rewarm over medium-low heat.)

Ingredients you will need

Salt And Pepper