Best 5 Lamb Pork Bolognese Recipes

THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.
• Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb, season with salt and pepper, and cook, stirring and breaking up with a wooden spoon or potato masher until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.
• Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about 8 minutes. Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about 8 minutes. Add cooked vegetables to meat mixture.
• Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.
• Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.
• Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.
• Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.) Alternatively, let the sauce cool at this point and store in the fridge overnight to let the fat solidify and flavors meld. Then remove the solid fat, reserving a cup to add back in when the sauce is warmed.
• Stir in heavy cream, parmesan, fish sauce, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week, or frozen for later use.
• To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing parmesan at the table.

LAMB & PORK BOLOGNESE

Steps:

• 1. Place your medium to large cooking pot, over medium heat, and add the olive oil and butter.
• 2. Once the butter has melted, add the finely diced green pepper, garlic, carrots, celery & onion. Add in a couple generous pinches of kosher salt. Allow these ingredients to simmer in the butter & oil for 5 minutes, on med heat, stirring frequently.
• 3. Add diced pancetta and adjust heat to med-high. Stir frequently and allow pancetta to become golden in color, approx 10 minutes. The vegetables will continue to soften as well.
• 4. Increase heat to high and add, "1/3 @ a time, the ground lamb and Italian sausage. Break up the meat as well as possible and allow to cook, not boil, until done. Now add the second 1/3 and repeat. Now add the final 1/3 of both meats. (If you prefer some other meat, use what you wish cooking with the same method.)
• 5. After all the meat has browned and no meat lumps exist, set the timer to 15 minutes and continue to brown. It doesn't matter if some of the meat gets crispy (a little) and some may stick to the bottom of the pot as well, which is what you want at this point in the cooking process. This allows the meat to caramelize and allows the flavors to concentrate.
• 6. After you see some nice caramelizing of the meat, reduce the heat to medium so as not to burn the meat.
• 7. After the 15 minutes has passed, add 1 cup of dry white wine. Using a wooden spoon, stir mixture removing bits of meat that may have stuck to the bottom of the pot, a couple minutes should suffice.
• 8. Add the milk & beef stock/broth with heat on medium.
• 9. Add tomatoes and all the juice from can. I cubed my peeled tomatoes as I wanted the tomatoes to be slightly smaller pieces.
• 10. Add a "generous" grinding of black pepper. I used approx 1 to 1 1/2 teaspoons of black pepper in total for the recipe. Adjust to your taste...
• 11. Bring contents of cooking pot to a boil now, stirring frequently.
• 12. Now, reduce heat to as low as possible and simmer for 4 hours. Leave your pot half covered with the lid. Stir infrequently during the 4 hours, just keeping an eye on it. If you think your sauce is a bit to thick or if it's sticking to the bottom of the pot, add a bit more beef stock/broth. The sauce needs to be toward the thicker side, in my opinion.
• 13. Optional steps: Now you can serve of your choice of pasta or place the pot in the refrigerator over night, which I chose. I prefer to let the flavor concentrate overnight in the pot. Your choice.
• 14. If you chose to refrigerate overnight, you're ready to continue here. Place the pot back on "low" heat. I allowed my gravy/ragu/sauce (word of choice) to heat very slowly.
• 15. Once I noticed that the gravy was nice and hot, I added 2 tablespoons of room-temp butter and stirred that in.
• 16. Finally - it's ready! You can use any style of pasta you like. I used Basil Fettuccine. Lastly, I also used much, fresh grated, Parmigiano-Reggiano - - a must! Cheers and Bon Appetit...

MARCELLA HAZAN'S BOLOGNESE SAUCE

Steps:

• Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
• Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
• Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
• Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
• Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

PORK BOLOGNESE

Steps:

• In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
• Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS

Steps:

• In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
• As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
• Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.