Lamb Bolognese (The Best Lamb Pasta!)

“This lamb bolognese was delicious! I look forward to making it again.”

– Gail

The Lamb Bolognese I Learned In Culinary School

This lamb bolognese is a recipe I learned in culinary school, and it’s still one of my favorite examples of how a few technique choices can turn ground meat and pasta into something that feels much more special.

Lamb bolognese is a slow-simmered meat sauce made with ground lamb, finely chopped vegetables, red wine, tomato paste, milk and herbs. Instead of being heavily tomato-based, this version is rich and meat-forward, with a two-hour simmer that gives the sauce time to become deeply flavorful.

The biggest trick is not crumbling the lamb right away. Browning it in larger chunks first gives you better color and flavor before you break it down into the sauce. Then the pappardelle finishes right in the bolognese with a little pasta water so everything comes together instead of feeling like noodles with sauce spooned on top.

Lamb Bolognese Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• celery, carrots and onion – these form the soffritto base. Pulsing them very finely helps them practically disappear into the finished sauce. You can also throw a few garlic cloves in here, but that is optional.
• olive oil – used for browning the lamb and cooking the vegetables.
• ground lamb – richer and more distinctive than beef, and especially good with the long, slow simmer.
• kosher salt – seasons the lamb at the beginning and the finished sauce at the end.
• red wine – deglazes the pot and adds acidity and depth. Cabernet sauvignon or pinot noir both work well.
• tomato paste – gives the sauce concentrated tomato flavor without turning it into a tomato-forward pasta sauce.
• bay leaf and fresh thyme – add gentle herbal flavor to this lamb bolognese recipe during the long simmer.
• water and whole milk – provide the liquid for the long simmer, while the milk adds richness and rounds out the flavor of the sauce.
• pappardelle – the wide noodles are sturdy enough for the rich, chunky sauce. Tagliatelle is another great option.
• Parmesan cheese and parsley – finish the pasta with salty richness and a little freshness.

How To Make Lamb Bolognese

1. CHOP. Pulse the celery, carrots and onion in a food processor until very finely chopped.
2. BROWN. Break the lamb into several large chunks and brown them in a large pot in olive oil. Don’t break the meat into small bits yet. Transfer the browned lamb to a bowl.
3. COOK. Add the celery mixture and cook until all of its moisture has evaporated and the vegetables begin to lightly stick to the pot.
4. DEGLAZE. Add the wine and return the lamb to the pot. Cook until the wine has evaporated, breaking the lamb into small pieces with a wooden spoon as it cooks.
5. CARAMELIZE. Add the tomato paste, bay leaf and thyme and cook until the tomato paste darkens slightly.
6. SIMMER. Add the water, milk and a pinch of salt. Cook uncovered over low heat for 2 hours, stirring about every 30 minutes, until the sauce is rich and reduced to a thick, spoonable consistency.
7. BOIL. Cook the pappardelle for 2 minutes less than the package directions for al dente. Reserve 1 cup of pasta cooking water before draining.
8. TOSS. Add the pasta to the bolognese with 1/2 cup pasta water and cook over medium heat for 2 minutes, stirring until the pasta is al dente and coated in sauce. Add more pasta water if needed to keep things saucy.
9. SERVE. Divide into bowls and finish with Parmesan and parsley.

Lamb Bolognese Variations

• RICOTTA – add a dollop of ricotta to each bowl for a creamy contrast to the rich sauce.
• PEAS – stir thawed frozen peas in when you add the pasta.
• EXTRA CREAMY – stir in up to 1/2 cup heavy cream when you toss the pasta with the sauce.

What To Serve With Lamb Pasta

This is a rich pasta, so something green and a little sharp works especially well alongside it. A simple green salad with Creamy Feta Dressing or Roasted Asparagus both fit nicely.

And yes, Homemade Garlic Bread is absolutely appropriate here. It’s perfect for mopping up any extra sauce.

Make Ahead, Storage And Reheating

• Make Ahead: Make the sauce through the end of the 2-hour simmer, then cool and refrigerate it. Cook the pasta and finish it in the reheated sauce when you’re ready to serve.
• Refrigerate: Refrigerate cooked bolognese uncovered until fully chilled, then cover and store for up to 3 days. If possible, store the sauce separately from the pasta for the best texture.
• Reheat: Warm the sauce gently on the stovetop over medium-low heat, adding a splash of water if it has thickened. If the pasta and sauce are already combined, add a small splash of water and reheat gently while stirring.
• Freeze: Freeze the bolognese sauce on its own, before adding the pasta. Cool completely, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat the sauce, then cook the pappardelle and finish the recipe.

Lamb Bolognese FAQs