Michael's Lamb Bolognese Recipe
lamb cooked low & slow, dressed with a classic tomato, carrot & white wine sauce, served over fettuccine, topped with parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion and carrot, sauté until soft, about 5-7 minutes.
Add Wine and Tomatoes
Pour in the white wine, scraping the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes. Then, add crushed tomatoes, oregano, salt, and pepper.
Simmer the Sauce
Reduce heat to low, cover, and let the sauce simmer for 45 minutes, stirring occasionally. This will allow the flavors to meld.
Cook the Fettuccine
While the sauce is simmering, cook fettuccine according to package instructions until al dente. Drain and set aside.
Combine and Serve
Once the sauce is ready, toss the cooked fettuccine with the sauce until well coated. Serve hot, topped with grated Parmesan cheese and fresh basil.
