RAGU BOLOGNESE WITH GROUND LAMB

Ragu bolognese originated in Belogna, Italy.  This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.

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Ragu with ground lamb
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
Recipe Notes

This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved

SPAGHETTI AND MEATBALLS


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Spaghetti and Meatballs

These old-world Italian meatballs in sauce are moist and tender and a great go-to Sunday dinner with the family served over angel hair pasta.

Course Main Dish
Cuisine Italian

Prep Time 30 minutes
Cook Time 3 hours

Servings
people


Ingredients
For the sauce

Course Main Dish
Cuisine Italian

Prep Time 30 minutes
Cook Time 3 hours

Servings
people


Ingredients
For the sauce


Instructions
For the sauce
  1. In a Dutch oven, cook onion, garlic and crushed red pepper over medium heat until onion is translucent. Stir in tomatoes, water, seasoning, cheese rind and 2 T parsley. Simmer covered for 2 hours, stirring occasionally.

For the meatballs
  1. (makes about 3 dozen 1 ½ inch meatballs) Preheat oven to 350 degrees. Combine all of the ingredients. Form into balls. Place on a parchment lined baking sheet and bake for 20 minutes. Gently put the meatballs in the simmering sauce and simmer for another 30 minutes. Serve over angel hair pasta.


Recipe Notes

© Galley Chef All Rights Reserved