Who doesn’t love a rich thick flavorful bolognese? And, one that is relatively quick and easy to make? While I have a couple of other bolognese recipes on my website that are dynamite killer good, I wanted to create one that took less time and had fewer ingredients. But had all the power and punch that you want when you think Italian bolognese. Plus, I wanted to do it with ground lamb, so here you go ‘easy lamb bolognese’!
Besides being easy and ‘quick’, this sauce can have multiple uses. Want lasagna? Here you go, the sauce. Need a quick pizza sauce. Here you go, thick n’ rich. Just add your toppings. Need soup base. Well, look no further, this sauce can save your some time. Oh, you’re thinking chili? Yes, this can be the beginning of your luscious creation!
Grab your ingredients. Pull out the food processor. Put a big stock pot on the stove. And, in a couple of hours you’re gonna be doing a kitchen happy dance. Easy lamb bolognese pasta without much effort or work. And, if you want to use another type or types of ground meat, instead of lamb and beef, have at it. The addition of genoa salami adds a tad of fat for more flavor. Trust me, your family will put you on a pedestal and your friends will think you’re a real chef!
- 1 cup carrots, chopped
- 1 cup sweet onions, cut in chunks
- 1 cup celery, cut in 3-4 pieces
- 5 garlic cloves, peeled
- 2 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1/3 cup extra virgin olive oil
- 1 ½ pounds ground meat, 1 lb. lamb + ½ pound beef (you can choose what type you want to use)
- 1/3 cup genoa salami, diced
- 1 jar (25 Oz. organic marinara sauce + 2 cups water (rinse out jar & use in sauce)
- 1 Tbl. dried Italian seasoning
- 1 tsp. red chili flakes
- 1 can (12 oz.) tomato paste
- ¼ cup Parmesan reggiano
- Parmesan reggiano
- Fresh basil sliced
- Put the carrots, onions, celery, garlic, salt, pepper and olive oil in the food processor and grind into a fine mixture.
- In a large heavy pot over medium high heat, put the ground mixture and sauté about 5 minutes. Add the chunks of meat and brown (about 5-7 minutes). Add the salami and blend in.
- Add the marinara sauce (plus water), Italian seasoning, chili flakes, and tomato pasta. Stir and blend. Bring to a simmering boil and cook about 20 minutes. Reduce heat to medium.
- Cover with a lid and cook for about 45 minutes stirring occasionally. Add the parmesan. Blend in. Reduce heat to low and simmer until ready to serve.
Make ahead a day or two, and it's even better!
This sauce freezes well!
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