1. Can I make Lamb Bolognese without wine?

Yes, you can easily replace red wine with beef or vegetable broth . The wine adds richness and acidity, but broth will still bring depth of flavor. A small splash of balsamic vinegar can also mimic the tang of wine without adding alcohol.

2. What pasta is best for Lamb Bolognese?

Traditional tagliatelle or pappardelle are ideal because their wide, flat shape holds the thick sauce beautifully. However, fettuccine , rigatoni , or even zucchini noodles work well if you prefer a lighter option.

3. How can I store and reheat leftovers?

Store leftover Lamb Bolognese in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. When reheating, thaw it overnight in the fridge, then warm on the stove with a splash of broth or pasta water to restore its silky consistency.

Lamb Bolognese – Best Homemade Recipe for Rich Flavor

Name: Lamb Bolognese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, finely chopped; 2 carrots, peeled and roughly chopped; 2 celery stalks, roughly chopped; 5 cloves garlic, minced; 1 pound ground lamb; 1/4 cup tomato paste; 1 tablespoon anchovy paste (optional); 3/4 cup red wine; 1 (15-ounce) can crushed tomatoes; 1/2 cup water; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 1 teaspoon sugar; 1 bay leaf; 4 sprigs fresh rosemary, leaves removed and chopped; 4 sprigs fresh oregano, leaves removed; 2 tablespoons heavy cream or milk (optional); 1 pound tagliatelle or other pasta of choice; 1/2 cup grated pecorino romano (for serving)

Description

This Lamb Bolognese is a rich and hearty Italian-inspired pasta dish made with ground lamb, red wine, tomatoes, and aromatic herbs. It’s slow-simmered to develop deep, comforting flavors, creating the perfect sauce for tagliatelle or your favorite pasta. A cozy meal ideal for family dinners or special occasions.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
5 cloves garlic, minced
1 pound ground lamb
1/4 cup tomato paste
1 tablespoon anchovy paste (optional)
3/4 cup red wine
1 (15-ounce) can crushed tomatoes
1/2 cup water
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon sugar
1 bay leaf
4 sprigs fresh rosemary, leaves removed and chopped
4 sprigs fresh oregano, leaves removed
2 tablespoons heavy cream or milk (optional)
1 pound tagliatelle or other pasta of choice
1/2 cup grated pecorino romano (for serving)

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Instructions

Heat olive oil in a large Dutch oven over medium heat.
Pulse onion, carrots, celery, and garlic in a food processor until finely minced.
Add the vegetables to the pot and sauté for 8–10 minutes until softened and fragrant.
Add ground lamb and cook until browned, breaking it apart with a spatula. Season with salt and pepper.
Stir in tomato paste and anchovy paste until combined.
Pour in red wine and deglaze the pot, scraping any browned bits from the bottom. Simmer for 1–2 minutes.
Add crushed tomatoes, water, sugar, bay leaf, rosemary, and oregano. Stir to combine.
Reduce heat to low, cover slightly ajar, and simmer for 30–45 minutes, stirring occasionally.
Adjust seasoning to taste and stir in cream or milk if using.
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Transfer the pasta to the sauce with a bit of pasta water. Toss to combine and coat evenly.
Serve immediately topped with grated pecorino romano and fresh herbs.

Notes

Anchovy paste and cream are optional but add depth and richness.
Use fresh herbs like rosemary and oregano for the best flavor.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
For a non-alcoholic version, substitute red wine with beef broth.
Add pasta water gradually to achieve the desired sauce consistency.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 710 kcal
Sugar: 10 g
Sodium: 749 mg
Fat: 36 g
Saturated Fat: 14 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 165 mg