Lamb Bolognese Recipe

I find myself craving something deeply savory and rich, but a classic beef bolognese feels too predictable. When you want that deep, comforting flavor but with a new twist, this hearty **lamb bolognese recipe** is exactly what you need. We’re skipping the traditional Italian version and adding a bright, tangy Middle Eastern twist with a quick lemon and sumac yogurt swirl that cuts through the richness beautifully.

This **lamb bolognese recipe** is designed for a hearty family dinner, providing a savory, complex sauce that tastes like you simmered it all day, but with a total cooking time of just 90 minutes. It’s a guaranteed crowd-pleaser and a perfect way to elevate your weeknight dinner rotation with minimal fuss. I love making this when I have a busy day, knowing I’ll have a healthy, family-friendly meal ready in under two hours.

Ingredients

• 30 ml / 2 tbsp olive oil
  This forms the base for browning the lamb and sautéing the vegetables. Use extra virgin olive oil for a richer flavor.
• 600 g / 1.3 lb ground lamb
  Choose ground lamb with about 80/20 fat ratio for maximum flavor and juiciness during the long simmer. For a leaner option, look for ground leg of lamb, but note it might require a little extra oil to prevent sticking.
• 1 large (approx. 200g) yellow onion, finely diced
  Part of the aromatic base (soffritto) that builds a deep foundation for the sauce. Ensure it’s finely diced to dissolve into the sauce during cooking.
• 1 medium (approx. 100g) carrot, finely diced
  Adds sweetness and complexity that balances the strong flavor of the lamb. If you don’t have fresh carrots, frozen pre-diced carrots work in a pinch.
• 1 stalk (approx. 70g) celery, finely diced
  Completes the classic soffritto base, providing an essential savory, aromatic layer. Make sure to dice it finely so it breaks down properly during the simmer.
• 4 cloves garlic, minced
  Provides essential pungent aroma and flavor to complement the lamb. Ensure the garlic is minced finely to prevent burning during sautéing.
• 60 g / 4 tbsp tomato paste
  The key ingredient for achieving a rich, deep umami flavor in a short time. Frying the tomato paste briefly activates its flavor and deepens the color of the sauce.
• 794 g / 28 oz can crushed tomatoes
  Provides the main body and tomato base for the bolognese sauce. Use high-quality crushed tomatoes for the best flavor.
• 500 ml / 2 cups vegetable stock
  Adds liquid for simmering and depth of flavor. Can be swapped for chicken stock, or for an even richer taste, use beef stock.
• 2 bay leaves
  Aromatic addition that imparts a subtle, herby note during simmering. Remember to remove these before serving as they are not edible.
• 5 ml / 1 tsp dried oregano
  Classic herb pairing for tomato sauces, providing a familiar flavor note. Dried herbs work better in long-simmered sauces than fresh ones.
• 0.5 ml / 1/8 tsp ground nutmeg (optional)
  A small amount of nutmeg enhances the sweetness of the lamb and balances the acidity of the tomato. A classic, subtle addition to many traditional bolognese recipes.
• Salt, to taste
  Essential for seasoning throughout the cooking process. Use coarse salt (like kosher salt) for better control.
• Freshly ground black pepper, to taste
  Add at the end for fresh, sharp heat. Grinding pepper fresh preserves the flavor better than pre-ground pepper.
• 400 g / 14 oz pappardelle or tagliatelle pasta
  Wide, flat pasta shapes are ideal for clinging to a thick, meaty sauce like bolognese. Follow package directions for cooking time to achieve al dente texture.
• 200 ml / 3/4 cup full-fat plain yogurt
  The base for the tangy swirl, providing a cool, creamy contrast to the warm bolognese. Use full-fat plain yogurt (Greek yogurt is also great for thickness) for the best texture and flavor.
• 15 ml / 1 tbsp fresh lemon juice
  The key acidic element that brightens the yogurt swirl. Freshly squeezed lemon juice makes a big difference compared to bottled.
• 5 ml / 1 tsp ground sumac, plus extra for garnish
  Adds a unique tangy, citrus-like flavor that complements the lamb perfectly. Find sumac in most specialty spice sections or Middle Eastern markets.
• 15 g / 1/4 cup finely chopped fresh mint leaves, plus extra for garnish
  Provides a cooling, refreshing element to balance the rich lamb and tomato sauce. Fresh herbs are essential for the swirl, do not substitute with dried mint.
• 15 g / 1/4 cup finely chopped fresh parsley leaves, plus extra for garnish
  Adds color and a fresh, clean flavor to the swirl. Use flat-leaf parsley for stronger flavor than curly parsley.

Instructions

1. Brown the ground lamb thoroughly.
   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground lamb and break it up with a spoon; cook for 8-10 minutes until deeply browned and all pink meat is gone. Drain excess fat to prevent the sauce from becoming greasy, then set the browned lamb aside.
2. Sauté the aromatic vegetables.
   Reduce the heat to medium and add the diced onion, carrot, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until they are soft and translucent. Add the minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant and the tomato paste darkens slightly, indicating a deeper flavor.
3. Simmer the bolognese sauce.
   Return the browned lamb to the pot and stir in the crushed tomatoes, vegetable stock, bay leaves, dried oregano, and nutmeg (if using). Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour, stirring every 20-30 minutes. This initial simmer allows the flavors of the **lamb bolognese** to meld together.
4. Finish simmering and season.
   After 1 hour, uncover the pot and increase the heat to medium-low. Continue simmering for another 30-60 minutes, or until the sauce reaches your desired thickness; stir occasionally to prevent sticking. Remove the bay leaves and season the **lamb bolognese** generously with salt and black pepper to taste.
5. Prepare the Lemon & Sumac Yogurt Swirl.
   While the bolognese simmers, combine the full-fat plain yogurt, fresh lemon juice, ground sumac, chopped fresh mint, and chopped fresh parsley in a small bowl. Whisk until smooth and well combined. Season with a tiny pinch of salt to balance flavors, if desired.
6. Cook the pasta.
   Cook the pappardelle or tagliatelle pasta according to package directions in a large pot of salted boiling water until it reaches an al dente texture. Before draining the pasta, reserve about 1/2 cup (120 ml) of the starchy pasta water. This reserved water helps to bind the sauce and pasta together when tossing.
7. Combine and serve.
   For a fully integrated dish, transfer the drained pasta directly into the pot with the finished **lamb bolognese sauce** and toss gently to combine. If the sauce seems too thick, add a splash of reserved pasta water until it reaches the desired consistency. Ladle a generous portion of the **lamb bolognese** and pasta into deep bowls, then drizzle generously with the creamy Lemon & Sumac Yogurt Swirl over the **lamb bolognese**. Garnish with extra fresh mint, parsley, and sumac.

Why Lamb Works So Well in Bolognese Sauce

Lamb offers a richer, more complex flavor than traditional beef or pork, creating a more sophisticated, hearty sauce. The deep, slightly gamey notes of lamb pair exceptionally well with the bright acidity of the tomato and the earthy herbs. Unlike beef, lamb benefits from the longer simmer time, becoming incredibly tender and flavorful as it breaks down. This makes a lamb bolognese recipe a great choice for elevating weeknight dinners.

Pro Tips for Making the Best Lamb Bolognese Sauce

• Maximize Flavor Depth: The key to this recipe is the deep browning of the ground lamb before adding vegetables. This creates a rich base flavor (Maillard reaction) that sets this lamb bolognese apart.
• Avoid Greasy Sauce: Be sure to drain excess fat after browning the lamb; lamb fat can be strong and overpower other flavors if too much remains.
• The Yogurt Swirl Contrast: The tangy yogurt swirl is crucial to this specific recipe, balancing the richness of the lamb. Don’t skip it, as it transforms the dish from ordinary to extraordinary.

Make-Ahead, Storage, and Freezing Advice

This hearty lamb bolognese recipe is excellent for meal prep and freezing. The sauce actually tastes better on day two as the flavors meld together overnight.

• Make-Ahead: The bolognese sauce can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. Reheat gently on the stovetop.
• Freezing: This sauce freezes beautifully. Allow it to cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months for easy dinner ideas later in the month.
• Reheating: Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed to restore consistency.

FAQs

Can I substitute the ground lamb with another meat?

Yes, you can use ground beef or a mix of pork and beef, but the unique flavor profile will be different. The sumac-yogurt swirl specifically enhances lamb’s flavor, so consider using a traditional parmesan topping instead if switching meats. For a healthy alternative, you could also use ground turkey, though it will cook faster and be less rich.

What kind of pasta works best for this bolognese?

Wide, flat pasta like pappardelle or tagliatelle holds up well to the rich, heavy sauce. Rigatoni or large shells also work perfectly for catching the small pieces of meat. For a low-carb meal, serve this sauce over zucchini noodles or spaghetti squash.

Why add nutmeg to the sauce?

Nutmeg is a traditional, secret ingredient in bolognese that adds warmth and balances the acidity of the tomatoes and enhances the lamb’s natural sweetness. A small pinch goes a long way and helps round out the flavors.

What can I use instead of sumac?

While sumac provides a unique flavor, if you don’t have it, a small amount of lemon zest or a pinch of smoked paprika can be substituted for a different but equally interesting flavor profile. The lemon zest offers a similar bright note, while the paprika adds smoky depth.

Is this recipe freezer-friendly?

Yes, the lamb bolognese sauce freezes very well without the yogurt topping. Freeze for up to 3 months in an airtight container for quick weeknight dinners. Thaw it overnight and reheat slowly on the stove.

How do I fix a sauce that is too watery?

To thicken the sauce, simply simmer uncovered for longer, allowing excess moisture to evaporate. You can also mix a small amount of cornstarch with water and stir it in. I like to let mine simmer for at least 30 minutes uncovered to get the perfect thickness for this lamb bolognese recipe.

Conclusion

This hearty lamb bolognese recipe offers the best of both worlds: a rich, comforting classic, reimagined with a vibrant, fresh twist. The combination of the slow-simmered lamb and the bright, tangy yogurt swirl creates a balanced meal that your family will ask for again and again. Pin this recipe for later and add it to your family dinner plan for a cozy night in this week.

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