Lamb Bolognese

🧂 Ingredients

• 1 tbsp olive oil

  extra virgin
• 1 yellow onion

  finely diced
• 2 garlic cloves

  minced
• 1 lb ground lamb

  or ground beef
• 1/2 cup beef stock

  or lamb stock
• 2 cups tomato purée

  passata
• 2 tbsp tomato paste
• 1 tbsp soy sauce

  or Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/3 cup milk

  full-fat
• 2 tsp salt

  for the pasta water
• 12 oz dried spaghetti
• 1/2 cup parmesan cheese

  grated, to serve

Instructions

• 1 Heat the oil in a large pan or pot over medium-high heat. Add the diced onion
  and cook for 2 minutes until translucent. Add the minced garlic and cook for 1
  minute until fragrant (Note 1).
• 2 Add the ground lamb, breaking it up into small pieces with a wooden spoon. Cook
  until it is browned – about 4 minutes.
• 3 Deglaze the pan with beef stock (or lamb stock), scraping up any brown bits. Add
  the tomato purée, paste, soy sauce, bay leaf, thyme, rosemary, salt, and ground
  black pepper.
• 4 Bring everything to a boil and reduce the heat to a gentle simmer. Let it simmer
  for a minimum of 15 minutes (up to 1 hour if you have the time).
• 5 Meanwhile, boil the spaghetti in salted water according to the package
  instructions until al dente. Reserve a cup of pasta water towards the end for
  the sauce (Note 3).
• 6 Add the milk to the sauce. Stir to combine. Season to taste with salt and
  pepper.
• 7 Drain the spaghetti and add them straight into the bolognese sauce. Toss to
  combine the two. Add a little pasta water if needed to loosen up the sauce,
  especially if the dish sits for a few minutes (Note 2).
• 8 Serve immediately with some freshly grated parmesan (Note 4).

Nutrition Info