Lamb Bolognese

Name: Lamb Bolognese
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Yield: 4 to 6 servings
Cuisine: Italian, Italian Inspired
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, finely chopped; 1 medium carrot, peeled and finely chopped; 1 celery stalk, finely chopped; Kosher salt and ground black pepper; 2 garlic cloves, minced; 2 tablespoons tomato paste; ½ teaspoon crushed red pepper; 1 pound ground lamb; 1 cup whole milk; 1 cup dry red wine (such as Chianti); 1 (28-ounce) can diced San Marzano tomatoes; 1 (2- to 3- inch) piece Parmesan rind (optional); 4 sprigs fresh thyme; 1 dried bay leaf; ½ cup water; 1 pound dried or fresh tagliatelle or pappardelle (or other pasta of choice); Parmesan cheese, grated, for serving

By Amelia Rampe

Published April 28, 2026

Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Ready In: 1 hr 40 min
Rating: (0)
Comments: Read comments

While Bolognese is traditionally prepared with beef, pork or a combination of the two, this version is for the lamb lovers. Onion, carrot, celery and garlic act as the aromatic foundation to the sauce, while tomato paste, canned diced tomatoes and Parmesan rind bring deepened savory notes. Staying true to the classic technique, the lamb is cooked in milk, which tenderizes the meat and tames some of its gamier notes. It also lends richness while mellowing out the acidity of the tomatoes. A red wine reduction in combination with thyme and bay leaf introduces herbal complexity. Bolognese is traditionally served with wide, egg-noodle pastas like tagliatelle and pappardelle, but you can opt for any pasta you prefer. Top with a flurry of freshly grated Parmesan.

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Ingredients

Yield:About 6 cups sauce

3 tablespoons unsalted butter
1 medium onion, finely chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
Kosher salt and ground black pepper
2 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon crushed red pepper
1 pound ground lamb
1 cup whole milk
1 cup dry red wine (such as Chianti)
1 (28-ounce) can diced San Marzano tomatoes
1 (2- to 3- inch) piece Parmesan rind (optional)
4 sprigs fresh thyme
1 dried bay leaf
½ cup water
1 pound dried or fresh tagliatelle or pappardelle (or other pasta of choice)
Parmesan cheese, grated, for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat a small Dutch oven over medium heat. Add the butter and when it melts, add the onion, carrot, celery and a generous pinch of salt; cook, stirring occasionally, until the mixture begins to soften around the edges, about 2 minutes. Stir in the garlic and cook until the mixture is fragrant and the vegetables are just softened, 2 minutes more.
Step 2
Stir in the tomato paste and crushed red pepper and cook until the color has deepened, about 2 minutes. Push the mixture to one side of the pot.
Step 3
Add the lamb on the other side, season it generously with salt and pepper and cook, occasionally breaking up the lamb with a spatula or wooden spoon, until the lamb is cooked through, 6 minutes.
Step 4
Increase the heat to high then stir in the milk and cook, stirring occasionally, until the milk has completely reduced and the bottom of the pot looks dry when you stir, about 8 minutes. Stir in the red wine and repeat, cooking and stirring occasionally until the pot begins to look dry, 8 minutes more.
Step 5
Stir in the diced tomatoes with their juices, Parmesan rind (if using), thyme sprigs, bay leaf and a generous pinch of salt. Bring the mixture to a boil, then reduce the heat to medium-low and cook at a gentle burble, stirring occasionally until the tomatoes start to break down and the juices have reduced, about 30 minutes.
Step 6
Stir in ½ cup water and continue to cook, stirring occasionally, until the lamb is tender, the liquid has reduced and the fat has separated from the mixture, 30 to 45 minutes
Step 7
While the sauce simmers, set a large pot of salted water to boil over high heat. When the water boils, cook pasta according to package instructions and drain.
Step 8
Remove and discard the bay leaf, thyme sprigs and Parmesan rind. Taste and adjust seasoning, as needed. (If making ahead, cool the sauce to room temperature then freeze in an airtight container for up to 1 month. Rewarm, loosening with a few tablespoons of water, until heated through.)
Step 9
Serve the Bolognese over the pasta and top with a generous serving of grated Parmesan. (Leftover Bolognese can be stored in the refrigerator for up to 3 days.)