Lamb Bolognese
Lamb Bolognese With Gundagai Lamb
Herd & Grace
4
15 minutes
45 minutes
A delicious, comfort meal to make with ground Gundagai Lamb.
Ingredients
- 2 tbl Extra Vigin Olive Oil
- 1/2 Yellow Onion
- Two Large Carrots
- 2 Garlic Cloves
- 6 Basil Leaves
- 4oz Tomato Paste
- 1lb Gundagai Lamb Ground Lamb
- 2oz Stock Shop Co. Veal Glace
- 1 cup Red Wine
- 8 oz Egg Pasta Pappardelle
- Shredded Parmesan Cheese
- 16oz Tomato Puree
Directions
Small dice the carrot, onion, and celery, set aside, and crush the garlic.
Heat a pot, add the oil and the ground lamb. Season and cook until golden brown.
Once the lamb has been seared, set aside and add the diced vegetables. Cook until golden.
Add the lamb back to the pot along with tomato paste, cook down for about 5 min or until the tomato paste has been evenly cooked and is beginning to stick to the pot.
Deglaze with red wine, reduce until the pan is nearly dry.
Add tomato puree along with water and Veal Glace.
Cover and cook for 30 min at a simmer.
Meanwhile, heat the pot with salted water, once at a boil add the pasta and cook until al dente.
Cut the basil into thin ribbons and add to the pot along with the cooked pasta.
Plate and garnish with fresh grated parmesan cheese and fresh basil.
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