Friday, April 27, 2012

Lamb Bolognese

3 tbsp. light olive oil
2 cups celery, diced
2 cups carrots, diced
2 cups onion, diced
1 sprig rosemary
1 sprig sage
5 cloves garlic, smashed
1 cup white wine
2 lbs. ground lamb
2 cups red wine
2 cups marinara sauce
1 cup tomato paste
salt and pepper, to taste
1# fettucine noodles, cooked according to directions.

Heat a large sauce pan over medium high heat, add olive oil and allow to heat up on the flame.
Add celery, carrots, and onion, rosemary and sage and cook until caramelized.
Add crushed garlic, then deglaze with white wine and reduce to almost dry.
Add ground lamb and cook until no traces of pink can be found.
Add red wine to deglaze and reduce. Add marinara sauce then tomato paste, and reduce
until thick and rich. Season with salt and pepper, to taste.
Serve over fettucine.

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