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Lamb Bolognese (Freeze For Later)

by trends January 10, 2025, 7:20 pm 1.9k Views

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This Lamb Bolognese It simmers on the stove for an hour, combining all the delicious flavors of carrot, onion, anchovy and lamb. Ladle it over your favorite pasta for an amazing dinner, and if you have leftovers, good news: this lamb bolognese freezes easily! Serve it with the best Caesar salad or this escarole salad with orange and walnuts.

This lamb bolognese is SO delicious. It is my favorite setting for any Bolognese. The carrots add a touch of sweetness, the red pepper gives it a lovely hint of spice and the lamb adds a delicious earthy flavour. My ideal spring lunch would consist of a big bowl of this, a batch of my strawberry margaritas, and my mini carrot cake with brown butter cream cheese frosting.

Ingredients for lamb bolognese

Carrot – I love adding carrot to bolognese. It adds a touch of sweetness that helps balance the acidity of the tomatoes.
onion and garlic – These add a good base for the flavor. This combo is the best duo in the kitchen. I like to measure garlic by what my heart tells me. For this recipe I was told that 6 cloves of garlic were a sufficient amount; If you want, use less. I think 3 would also be enough.
ground lamb – My favorite brand is this one in the photos: Atkins Ranch. It’s a New Zealand brand that is 100 percent grass-fed.
Tomato Paste – This adds a richness and density to the bolognese that is much needed.
anchovy fillets – This ingredient is 100% optional. If you don’t have it, skip it. I love adding some anchovy fillets because they add a little flavor and don’t taste overtly anchovy or fishy.
crushed tomatoes – You can always use whole or diced tomatoes, just make sure to blend them in the blender first.
Red wine – Gives a lovely depth of flavor. If you don’t drink or don’t like the taste of red wine, leave it out!

For a more detailed ingredient list, see the recipe card below.

The best pasta for lamb bolognese

I prefer to use a paste that is technically bronze. This means that the extruder that the pasta passes through is made of real bronze, resulting in a pasta with a rougher texture. This texture makes the pasta sauce really stick to the pasta.

The best pasta shapes for this bolognese are the following:

Spaghetti
Rigatoni (any tubular pasta will work great)
Penne
Pappardelle (pictured)
Rifle

Diced carrot and onion in a food processor.

How to make lamb bolognese

Chop the onion, garlic cloves, carrots and anchovy fillets (if using). I like to do this in a food processor because of how fast everything is, but if you don’t have one, just chop everything by hand. It’s no big deal!
Cook the onion, garlic, carrot and anchovy mixture in a few tablespoons of olive oil.. I also like to add a good base of salt at this time. Encourage the carrots and onions to release some of their water.
Add the ground lamb. Break it up with a spatula or wooden spoon until crumbly.
Next, add the crushed red pepper, tomato paste and a pinch of sugar.
Pour in the red wine and crushed tomatoes.. Mix it well and let it simmer over low heat.
Cover the pot with a lid and reduce the heat to low.
Simmer for 1 hour. Check it after 1 hour and taste it – it will be hot.
Adjust the salt. I ended up adding about 1 teaspoon more salt.
Add the butter. This will give it a creamy flavor.
Cover again and simmer for 30 more minutes.
Boil the pasta until al dente. (reserving 1/2 cup pasta water). Drain the pasta and then transfer it back to the pot. And add a few ladles of sauce. Mix the pasta with the sauce.
Divide among bowls and top each pasta with a ladle of bolognese.

How to freeze bolognese

Bolognese freezes VERY well. I like to let it come to room temperature completely. And then transfer it to a freezer-safe airtight container or bag. Personally, I like to divide it into containers that are close to the serving size I would use.

This is good in the freezer for up to 3 months. You can thaw it in the refrigerator overnight.

More spring recipes

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To make the lamb bolognese:

I like to chop everything in a food processor. If you don’t have one, chop the onion, garlic cloves and carrots by hand – no big deal!
Add the onion, garlic cloves, carrots and anchovies to a food processor. Blend until puree.
In a large pot or medium pot over medium heat, add the olive oil. When the oil is warm, add the onion and carrot mixture. Add 1 1/2 teaspoons kosher salt and let cook until softened, about 5 to 7 minutes, stirring occasionally.
Then add the ground lamb, breaking it up with the spatula. Mix everything together and cook until the meat is browned, about 5 minutes. Pour in the crushed red pepper and tomato paste and mix; Add the pinch of sugar and red wine and scrape the bottom of the pot to lift up any bits.
Pour in the can of crushed tomatoes. And then fill the can halfway with water, shake it to pick up any leftover tomato, and pour it into the pot. Mix it well, let it simmer and then immediately lower the heat to low. Cover the pot with a lid and let it simmer for 1 hour.
At that moment it will be super fragrant and delicious. Taste it and adjust the salt to your liking. I added a few more pinches.
To neutralize the acid, I like to add a few tablespoons of butter. This is totally optional. You can also add a tablespoon of sour cream or creme fraiche, if you have it. Or you could skip this part entirely.

To assemble:

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving about 1 cup of pasta water. In the same pot you cooked the pasta in, add a few ladles of the sauce and add the drained pasta. Toss it into the sauce until coated. If necessary, add a splash or two of pasta water.
Divide pasta among bowls. Top with a ladle of bolognese and top with fresh basil (if you have it) and a sprinkle of Parmesan cheese.

To store the bolognese:

This makes leftovers delicious. Bring the whole bolognese to room temperature and then store in an airtight container in the refrigerator for up to 3 days OR you can freeze it for up to 3 months. To thaw, transfer to the refrigerator overnight and then heat in a skillet or in the microwave.