Lamb Bolognese

By Amelia Rampe

Updated May 4, 2026

  • Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
1 hr 40 min
Rating
5(65)
Comments
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While Bolognese is traditionally prepared with beef, pork or a combination of the two, this version is for the lamb lovers. Onion, carrot, celery and garlic act as the aromatic foundation to the sauce, while tomato paste, canned diced tomatoes and Parmesan rind bring deepened savory notes. Staying true to the classic technique, the lamb is cooked in milk, which tenderizes the meat and tames some of its gamier notes. It also lends richness while mellowing out the acidity of the tomatoes. A red wine reduction in combination with thyme and bay leaf introduces herbal complexity. Bolognese is traditionally served with wide, egg-noodle pastas like tagliatelle and pappardelle, but you can opt for any pasta you prefer. Top with a flurry of freshly grated Parmesan.

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Ingredients

Yield:About 6 cups sauce

  • 3 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • 1 medium carrot, peeled and finely chopped

  • 1 celery stalk, finely chopped

  • Kosher salt and ground black pepper

  • 2 garlic cloves, minced

  • 2 tablespoons tomato paste

  • ½ teaspoon crushed red pepper

  • 1 pound ground lamb

  • 1 cup whole milk

  • 1 cup dry red wine (such as Chianti)

  • 1 (28-ounce) can diced San Marzano tomatoes

  • 1 (2- to 3- inch) piece Parmesan rind (optional)

  • 4 sprigs fresh thyme

  • 1 dried bay leaf

  • ½ cup water

  • 1 pound dried or fresh tagliatelle or pappardelle (or other pasta of choice)

  • Parmesan cheese, grated, for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat a small Dutch oven over medium heat. Add the butter and when it melts, add the onion, carrot, celery and a generous pinch of salt; cook, stirring occasionally, until the mixture begins to soften around the edges, about 2 minutes. Stir in the garlic and cook until the mixture is fragrant and the vegetables are just softened, 2 minutes more.

  2. Step 2

    Stir in the tomato paste and crushed red pepper and cook until the color has deepened, about 2 minutes. Push the mixture to one side of the pot.

  3. Step 3

    Add the lamb on the other side, season it generously with salt and pepper and cook, occasionally breaking up the lamb with a spatula or wooden spoon, until the lamb is cooked through, 6 minutes.

  4. Step 4

    Increase the heat to high then stir in the milk and cook, stirring occasionally, until the milk has completely reduced and the bottom of the pot looks dry when you stir, about 8 minutes. Stir in the red wine and repeat, cooking and stirring occasionally until the pot begins to look dry, 8 minutes more.

  5. Step 5

    Stir in the diced tomatoes with their juices, Parmesan rind (if using), thyme sprigs, bay leaf and a generous pinch of salt. Bring the mixture to a boil, then reduce the heat to medium-low and cook at a gentle burble, stirring occasionally until the tomatoes start to break down and the juices have reduced, about 30 minutes. 

  6. Step 6

    Stir in ½ cup water and continue to cook, stirring occasionally, until the lamb is tender, the liquid has reduced and the fat has separated from the mixture, 30 to 45 minutes

  7. Step 7

    While the sauce simmers, set a large pot of salted water to boil over high heat. When the water boils, cook pasta according to package instructions and drain.

  8. Step 8

    Remove and discard the bay leaf, thyme sprigs and Parmesan rind. Taste and adjust seasoning, as needed. (If making ahead, cool the sauce to room temperature then freeze in an airtight container for up to 1 month. Rewarm, loosening with a few tablespoons of water, until heated through.)

  9. Step 9

    Serve the Bolognese over the pasta and top with a generous serving of grated Parmesan. (Leftover Bolognese can be stored in the refrigerator for up to 3 days.)

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Ratings

5 out of 5
65 user ratings
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Comments

Jean @ HdG

I just made this northern Italian sauce, and it was wonderful. Having lived in southern Italy, I lean towards that region's seasonal, vegetable-based pastas. I had ground lamb from a local, organic butcher in my freezer and have no regrets. I wouldn't change a thing about this recipe. Buon'apetito, tutti!

CL

From Cook's Illustrated: For Red Wine: Steep 1 tea bag (regular or decaffeinated) per 4 ounces of boiling water until tea is completely cooled, then stir in 1 teaspoon distilled white vinegar per 4 ounces of tea.

Susan

I made this for the first time this afternoon and will serve it tonight. I followed the recipe exactly as shown and the result is outstanding. It has a subtle lamb flavor with which distinguishes it from more typical ragu or bolognese and the taste is delicious. So whether you call it bolognese or ragu (makes no difference to me), I know our guests will enjoy and I will definitely make again.

Paul

It was a hit. Hint: to speed things up warm up the milk and tomatoes in the microwave before adding. It still took longer than recipe times but well worth it.

Richard X

San Marzano tomatoes are sold only as whole, peeled tomatoes. If you see diced or crushed San Marzano tomatoes, look more closely: they are probably San Marzano "type" tomatoes... not the same thing.

KR

This was good but my family thought it was a little too tomato-y, especially for a bolognese. I’ll make it again and halve the tomatoes.

Richard X

I would leave out the tomato paste and use the full can of San Marzanos. (You'll not find diced San Marzaono tomatoes; they are sold whole/peeled.)

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