Lamb Bolognese Sauce

Recipe provided by | Executive Chef Michael Perez, Indaco, Charleston, South Carolina


Ground American Lamb: 2 pounds

Ground pork: 1 pound

Yellow onion: 1 medium

Peeled carrot: 1 medium

Celery: 1 stalk

Whole garlic cloves: 10

Olive oil: as needed

Red chili flakes: 1 scant teaspoon

Dried oregano: 1 teaspoon

Tomato paste: 1 tablespoon

Red wine: 8 ounces

San Marzano tomatoes, crushed: 14-ounce can

Kosher salt: 1 tablespoon

Bay leaf: 1

Unsalted butter: 4 tablespoons

Fresh basil leaves: 12

Parmesan, grated: 3/4 cup


In a food processor, add chopped onion, carrot, celery and garlic; pulse, scraping down the sides and making sure it is a bit smaller than the ground meat.

In a large cast iron pan, heat a light film of oil to almost smoking.  Carefully add the meat.  Let it brown without stirring, 4 or 5 minutes.  Stir, scraping up any bits left in the bottom.  There should be some juice left.  Add chili flakes and oregano.  Add tomato paste; allow to sauté for 2 minutes.  Add in pulsed onion, carrot and celery mixture; let sweat for 5 to 6 minutes.  Add in wine; reduce by two-thirds.  Add tomatoes.

The mixture at this point should be like a very thick soup.  Stir; add salt and bay leaf.  Gently simmer with lid on, over low heat, for 2 hours.  Remove lid; allow to cook another 30 minutes, or to desired consistency (fairly thick).  Add salt and pepper to taste.

Set aside for 10 minutes.  Stir in butter to fully incorporate basil leaves and 1/2 cup of parmesan.  Remaining 1/4 cup parmesan is reserved for garnish.

Recipe and image provided by the American Lamb Board

SERVINGS: 6-8 Cups