SPICY LAMB BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
- Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.
LAMB & FENNEL SPAGHETTI BOLOGNESE
Try out something new with mince- this pasta sauce is flavoured with fennel and rosemary and contains salty olives
Provided by Jennifer Joyce
Categories Main course
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat a little of the olive oil. Add the lamb mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off and discard any excess fat.
- Add the remaining oil, the fennel, garlic, rosemary and some seasoning, then cook for about 8 mins until soft and golden. Pour in the tomatoes, break up with the spoon, then add the olives. Simmer for about 15 mins until thickened.
- While the sauce is cooking, cook the spaghetti following pack instructions. Serve with grated Parmesan and a green salad, if you like.
Nutrition Facts : Calories 665 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium
ARNAKI ARAKA (LAMB WITH PEAS)
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
- Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
- Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 37 grams, Fiber 10 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 11 grams, TransFat 0 grams
More about "spring pasta bolognese with lamb and peas recipes"
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS RECIPE
From pinterest.com
LAMB BOLOGNESE WITH HERBS & PARMESAN - THE ORIGINAL …
From theoriginaldish.com
SPRING LAMB PASTA WITH PEAS AND GREENS | AMERICAN …
From americanlamb.com
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS – …
From sneakyguacamole.wordpress.com
SPRING LAMB PASTA WITH PEAS AND GREENS - COOKING WITH …
From cookingwithcocktailrings.com
Cuisine AmericanCategory PastaServings 6Calories 652 per serving
- In a medium mixing bowl add the lamb, salt, pepper, garlic, fennel, paprika, red pepper flakes, oregano and thyme, using your hands to combine the ingredients. Cover and refrigerate for at least an hour or up to overnight.
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
LAMB BOLOGNESE (THE BEST LAMB PASTA!) - FOXES LOVE LEMONS
From foxeslovelemons.com
5/5 (5)Total Time 3 hrs 10 minsCategory PastaPublished Nov 21, 2022
PEAS RECIPES - NYT COOKING
From cooking.nytimes.com
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS RECIPE
From pinterest.co.uk
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS RECIPE - PINTEREST
From pinterest.ca
SPRING LAMB PASTA WITH PEAS AND GREENS | AMERICAN LAMB BOARD
From americanlamb.com
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS RECIPE
From pinterest.com
26 EASY EASTER DINNER RECIPES - THE NEW YORK TIMES
From nytimes.com
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS - BING CHEF
From bingchef.com
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS RECIPE | RECIPE
From pinterest.co.uk
OUR BEST SPRING RECIPES - THE NEW YORK TIMES
From nytimes.com
32 EASY SPRING PASTA DINNER RECIPES | EPICURIOUS
From epicurious.com
51 EASY SPRING PASTAS - BEST RECIPES FOR SPRING PASTA DISHES - DELISH
From delish.com
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS - DINING AND COOKING
From diningandcooking.com
You'll also love