Lamb Bolognese with Peas over Pappardelle
Created By Paul Cullen
- 2 tbs. olive oil
- 1 lb. ground lamb
- 1 pinch kosher salt
- 2 medium carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 small red onion, roughly chopped
- 2 cloves garlic, minced
- 2 cups dry red wine
- 12 oz. canned San Marzano tomatoes, chopped
- 3 sprigs fresh oregano
- 2 cups fresh peas
- 1 lb. pappardelle pasta
- 1/3 cup grated Romano
- 2 tbsp. extra-virgin olive oil
- 1 cup picked and torn fresh mint leaves
MAKE THE SAUCE:
Heat a Dutch oven with the olive oil over medium-high heat. Add the lamb with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery, garlic and onions in a food processor and pulse to chop finely.
With a slotted spoon, remove the browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt, and sweat until translucent and aromatic, 3–4 minutes. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce.
Bring to a simmer and cook until reduced by about half. Add the tomatoes and oregano, then simmer for 10 minutes. Add the lamb back into the pan and let simmer 20–30 minutes longer. While the sauce is simmering, bring a large pot of salted water to a boil.
MAKE THE PASTA:
MAKE THE PASTA:
When you have 10 minutes left for the sauce, drop the pasta into the boiling water and give a stir so that it doesn't stick. When the pasta is cooked al dente, remove and add pasta into the sauce to coat the noodles. If needed, ladle in a small amount of pasta water. Mix in the Romano, olive oil and mint. Remove from the heat and serve immediately, sprinkled liberally with grated Romano.