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Lamb Bolognese from 'Family Table'

Serious Eats Kate Williams 4 comments

We've written several recipes for bolognese sauce over the years here at Serious Eats, and these recipes usually fall in two camps: the traditional slow-cooked multiple-meat bolognese camp or the easier, lighter, faster meat-sauce-maybe-known-as-bolognese camp. This lamb bolognese from Michael Romano and Karen Stabiner's Family Table falls squarely in the middle. Instead of using the traditional shortcut of pre-ground beef (or a quartet of beef-veal-pork-chicken livers), this bolognese calls for simply ground lamb. This single step adds rich, slightly gamey flavor that would be impossible to achieve using any other single meat. More

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