Lamb Bolognese Recipe

Prepare and brown lamb

Pat lamb pieces dry and season lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large heavy Dutch oven over medium-high heat and add 2 tbs olive oil. Working in batches to avoid crowding, brown lamb pieces on all sides until deeply caramelized, about 6–8 minutes per batch. Transfer browned pieces to a plate and set aside.

Sauté soffritto

Reduce heat to medium, add remaining 1 tbs olive oil and 1 tbs butter to the pot. Add diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are very soft and beginning to brown, 10–12 minutes. Add minced garlic and cook 1 minute more.

Build flavor

Stir in tomato paste and cook, stirring, 2–3 minutes until darkened. Pour in red wine to deglaze, scraping up browned bits; simmer until reduced by about half, 4–6 minutes.

Add tomatoes and simmer

Return browned lamb to the pot. Add crushed canned tomatoes, beef or lamb stock, bay leaf, thyme and rosemary. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Cover partially and braise gently for 2 to 2.5 hours, stirring occasionally, until lamb is fall-apart tender. If sauce reduces too quickly, add up to 1/2 cup extra stock or water.

Finish ragu

Remove bay leaf and herb sprigs. Use tongs to remove large bone fragments if present. Stir in whole milk and simmer uncovered for 10–15 minutes to mellow acidity and slightly thicken. Taste and adjust seasoning with remaining 1 tsp kosher salt, 1 tsp sugar (if needed), and 1/2 tsp black pepper. Using two forks or a spoon, shred larger pieces of lamb into rustic strands in the sauce; leave some larger pieces for texture. Keep warm on very low heat.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add pappardelle and cook according to package instructions until al dente (usually 7–9 minutes for dried). Reserve about 1 cup of pasta cooking water before draining.

Transfer drained pappardelle to the pot with a few ladlefuls of warm ragu and 1/2 cup reserved pasta water. Toss gently over low heat to marry pasta and sauce for 1–2 minutes, adding more pasta water as needed to achieve a silky coating.

In a small bowl, combine ricotta, chopped mint, lemon zest, 1 tsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth and taste — adjust salt or mint to preference. Keep chilled until plating.

Preheat oven to 425°F (220°C). Arrange focaccia slices on a baking sheet. Brush each slice with melted butter and a little olive oil, sprinkle with flaky sea salt and chopped rosemary if using.

Bake until edges are crisp and tops are golden, about 8–10 minutes. For extra crunch, finish under broiler 1 minute watching closely. Remove and keep warm.

Portion pappardelle into bowls or on plates. Spoon generous ladles of lamb ragu over the pasta. Dot or place a spoonful (about 1–2 tbs) of the ricotta-mint mixture on each portion.

Sprinkle grated Pecorino over the dish, finish with a drizzle of extra-virgin olive oil and scatter small mint leaves for freshness. Serve each portion with a slice of toasted Maria's Pantry focaccia on the side.