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Ingredients
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Pasta
Lamb Bolognese Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt to the water.
- 2
Cook Rigatoni
Add the rigatoni to the boiling water and cook according to the package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the rigatoni in a colander and set aside, reserving a cup of pasta water.
Making Lamb Bolognese Sauce
- 4
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
- 5
Add Garlic
Stir in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- 6
Brown the Lamb
Increase the heat to medium-high and add the ground lamb. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 7
Add Tomato Ingredients
Stir in the crushed canned tomatoes, tomato paste, and red wine. Mix well to combine.
- 8
Season the Sauce
Add dried oregano, dried basil, salt, and black pepper. Stir well and bring the sauce to a simmer.
- 9
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of reserved pasta water to reach the desired consistency.
Combining Pasta and Sauce
- 10
Combine Rigatoni and Sauce
Add the cooked rigatoni to the sauce in the skillet. Toss together until the pasta is well coated with the sauce.
- 11
Serve
Plate the rigatoni and top with grated Parmesan cheese. Enjoy your delicious lamb bolognese!