Lamb Bolognese Sauce

Recipe provided by | Executive Chef Michael Perez, Indaco, Charleston, South Carolina
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2 pounds ground American Lamb 
1 pound ground pork
1 medium yellow onion
1 medium peeled carrot
1 stalk celery
10 whole garlic cloves
Olive oil as needed
1 scant teaspoon red chili flakes
1 teaspoon dried oregano
1 tablespoon tomato paste
8 ounces red wine
14-ounce can San Marzano tomatoes, crushed
1 tablespoon kosher salt
1 Bay leaf
4 tablespoons unsalted butter
12 fresh basil leaves
3/4 cup parmesan, grated


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.

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SERVINGS: 6-8 Cups