Lamb Bolognese Sauce - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59

Lamb Bolognese sauce is a very tasty, although not at all common version of the traditional sauce.

Ingredients

Lamb - 600 g

Canned tomatoes - 400 g

Carrots - 2 pcs.

Bulb onions - 2 pcs.

Lemon zest - 6 square centimeters

Vegetable oil - 2 tablespoons

Salt, pepper, nutmeg - to taste

• 124 kcal
• 20 minutes.
• 1 h. 30 min.
• 1 h. 50 min.

Photo of the finished dish

Step by step recipe with photo

Lamb Bolognese sauce caught my eye in Germany, and I have no confidence that in Italy someone will commit such sacrilege, I will not lie. Therefore, I bring it into German cuisine.

If someone is interested in where exactly they thought of this, because mutton is not exactly the most common meat in Germany, then I can also name the exact geographic data: Werra-Meisner district. Meisner is a mountain, the highest point in the region, around which the area of traditional cattle breeding is concentrated. That is, there are many peasants who have cows in the summer - not in barns, but on the pasture; pigs are fattening in the forest; well, sheep graze on those slopes on which cows will not graze, and pigs have nothing to do there, because pigs need roots, beeches and acorns. So, the vicinity of Meisner turned out to be one of the German strongholds of sheep breeding, and there dishes from this type of meat are very common in regional cuisine, one of which is Bolognese sauce. He's so popularwhich is even sold canned on a par with sausages. In short, this is the local standard, made by all mutton restaurants and sold by many butchers.

People, I tried it - lamb Bolognese sauce is even tastier than beef !!! It turned out to be an excellent combination, I am very sorry that I myself did not think of it.

It is especially convenient to know about its existence when you had a whole carcass and there are many scraps left, which are small, tough, and you do not know how to adapt them to the case. This meat is usually very aromatic and tasty, but requires a long heat treatment to remove its natural toughness. This is why the Bolognese sauce is just perfect: as a result, it turns out to be simply the most delicate in consistency!

Peel and finely chop the onion and carrots.

Fry onions and carrots in a small amount of vegetable oil until the onions are transparent.

Grind the lamb through a meat grinder. Better through a disc with large holes.

Remove the vegetables from the pan, fry the lamb until gray.

Remove 5-6 square centimeters of zest from the lemon. Do not cut it finely, leave it in a piece.

Combine minced meat with vegetables, canned tomatoes and lemon zest in a pan, bring to a boil, and then simmer under a lid on very low heat for an hour and a half.

At the very end of cooking, remove the zest and season the lamb Bolognese sauce with salt, pepper and nutmeg to taste. Serve with spaghetti.

Important additions to the recipe

Instead of 400 ml of canned tomatoes, you can use 200-300 ml of water or broth and 2-3 tbsp. tomato paste.