Lamb Bolognese Bianco Recipe
Prep Time:
5 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 small sprigs rosemary
  • 2 small sprigs thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 fennel bulb, thinly sliced, fronds reserved
  • 1 Parmesan rind
  • 4 cups chicken stock
  • 1 cup peas
  • ½ cup heavy whipping cream
  • ½ cup grated Parmesan
  • ½ pound gigli Toscani pasta
Directions
  1. Heat the oil in a Dutch oven over medium heat.
  2. Cook the lamb, crumbling as it browns, for about 5 minutes.
  3. Add the shallot and garlic and cook until fragrant, about 2–3 minutes.
  4. Add the wine and scrape any browned bits from the bottom of the pot. Simmer until the wine is nearly evaporated, about 5 minutes.
  5. Add the rosemary, thyme, salt, pepper, fennel, Parmesan rind, and chicken stock to the pot. Reduce the heat to low, cover, and simmer until reduced to about 1 cup of liquid, about 40 minutes.
  6. In the meantime, boil the pasta according to package instructions. Reserve 1 cup pasta water, then drain the remaining water.
  7. Remove the herbs and rind, then add the peas, whipping cream, and grated Parmesan. Stir to combine.
  8. Simmer, uncovered, for an additional 10 minutes, or until thickened.
  9. Add the pasta to the bolognese and toss with ½ cup pasta water. If desired, thin the sauce further with the remaining ½ cup water.
  10. Top with the reserved fennel fronds to serve.