Braised Lamb Bolognese Recipe
With black pepper tagliatelle, truffled ricotta and fresh grated nutmeg
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Ingredients
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Lamb Bolognese
Black Pepper Tagliatelle
Truffled Ricotta
Garnish
Method
Braised Lamb Bolognese
- 1
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until soft, about 5-7 minutes.
- 2
- 3
Add Tomato Paste and Tomatoes
Stir in tomato paste, canned tomatoes, red wine, beef broth, bay leaf, salt, and black pepper. Bring to a simmer.
- 4
Braise the Sauce
Reduce heat to low and cover. Let it simmer for 1-1.5 hours, stirring occasionally, until thickened.
Black Pepper Tagliatelle
- 5
Make the Dough
On a clean surface, make a mound with flour and create a well in the center. Add eggs and black pepper. Gradually mix in flour until a dough forms.
- 6
Knead the Dough
Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 7
Roll and Cut the Pasta
Roll out the dough with a pasta machine to your desired thickness and cut into tagliatelle strips.
Truffled Ricotta
- 8
Prepare the Ricotta
In a bowl, mix ricotta cheese with truffle oil and salt to taste. Set aside.
Assembly
- 9
Cook the Tagliatelle
In a large pot of boiling salted water, cook the tagliatelle until al dente, about 3-4 minutes. Drain.
- 10
Serve
Plate the tagliatelle, top with lamb bolognese, add a dollop of truffled ricotta, and grate fresh nutmeg over the top. Enjoy!