LAMB BOLOGNESE WITH MINT
2 pounds ground lamb meat (shoulder, but any cut will work)
2 carrots, finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
12 ounces canned, whole Roma tomatoes
2 tbsp tomato paste
2 cups white or red wine
A few sprigs oregano
1 bay leaf
1 cinnamon stick
1 teaspoon harissa or chili flakesto taste, or omit to avoid spice
2 tbsp olive oil
2 tbsp unsalted butter
1 cup fresh mint leaves, chopped
½ cup fresh flat leaf parsley, chopped
PAIRED WITH: Flâneur Flanerie Vineyard Pinot Noir
Step 1: Finely chop, or blend in a food processor, the carrots, onion, celery and garlic. Place a heavy bottomed pot over low heat, add the olive oil and vegetables with a pinch of salt and pepper. Cook for 30-40 minutes, stirring occasionally, and trying to achieve no color. Remove from pot.
Step 2: Add the butter and the ground lamb. Season with salt and pepper. Keep the heat at low to medium and using a wooden spoon, break up the meat as it browns. Cook for 30 minutes, until the lamb is fully browned, and crackling. Add the tomato paste, mix well and cook for 5 minutes.
Step 3: Deglaze with wine, add the cinnamon, oregano, harissa or chili flakes and bay leaf. Crush the canned tomatoes and add. Let this simmer for 20-30 minutes, until thickened to desired consistency. If it gets too thick, add some water. The longer this cooks, the better it will taste.
Step 4: Adjust to taste with salt and pepper, mix over a bowl of your favorite shape of pasta, garnish with fresh mint and parsley and some grated cheese.
Tip: Add a few tablespoons of the pasta water to the Bolognese to achieve right consistency. The starches in the water will help thicken the sauce and help the sauce cling to the noodle.
