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.

Ragu with ground lambFrom: GalleyChef.org
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Servings Prep Time
12people 20minutes
Cook Time
2hours
Servings Prep Time
12people 20minutes
Cook Time
2hours
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. This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle.
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