Lamb Bolognese with Hidden Veggies and Pappardelle
Lamb Bolognese with Hidden Veggies and Pappardelle
Ingredients
For the Bolognese Sauce
- 1 1/2 pounds ground lamb
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 leek, white and light green parts only, finely diced
- 1/2 fennel bulb, finely diced
- 1 yellow bell pepper, seeded and finely diced
- 1 zucchini, finely diced
- 1 small sweet potato, peeled and finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, can
- 14.5 ounces diced tomatoes, can
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound pappardelle pasta
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare all vegetables: finely dice the onion, carrots, leek (white and light green parts only), fennel bulb, yellow bell pepper, zucchini, and sweet potato. Mince the garlic. Finely dicing the vegetables helps them 'disappear' into the sauce, making it more appealing for toddlers.
⏱️ 15 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess fat from the pot.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced onion, carrots, leek, fennel, yellow bell pepper, zucchini, and sweet potato to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
⏱️ 12 min
- 4
Stir in the crushed tomatoes, diced tomatoes, beef broth, dried oregano, dried basil, bay leaf, kosher salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot, and let the bolognese simmer for 1 hour, stirring occasionally to prevent sticking. This long simmer allows the flavors to meld and the vegetables to become very tender.
⏱️ 60 min
- 6
After 1 hour, remove the lid and continue to simmer for another 30 minutes, or until the sauce has thickened to your desired consistency. Remove and discard the bay leaf.
⏱️ 30 min
- 7
While the sauce is simmering, cook the pappardelle pasta according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min
- 8
Serve the lamb bolognese generously over the cooked pappardelle pasta. Garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lamb Bolognese with Hidden Veggies and Pappardelle
Ingredients
For the Bolognese Sauce
- 1 1/2 pounds ground lamb
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 leek, white and light green parts only, finely diced
- 1/2 fennel bulb, finely diced
- 1 yellow bell pepper, seeded and finely diced
- 1 zucchini, finely diced
- 1 small sweet potato, peeled and finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, can
- 14.5 ounces diced tomatoes, can
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound pappardelle pasta
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare all vegetables: finely dice the onion, carrots, leek (white and light green parts only), fennel bulb, yellow bell pepper, zucchini, and sweet potato. Mince the garlic. Finely dicing the vegetables helps them 'disappear' into the sauce, making it more appealing for toddlers.
⏱️ 15 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess fat from the pot.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced onion, carrots, leek, fennel, yellow bell pepper, zucchini, and sweet potato to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
⏱️ 12 min - 4
Stir in the crushed tomatoes, diced tomatoes, beef broth, dried oregano, dried basil, bay leaf, kosher salt, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot, and let the bolognese simmer for 1 hour, stirring occasionally to prevent sticking. This long simmer allows the flavors to meld and the vegetables to become very tender.
⏱️ 60 min - 6
After 1 hour, remove the lid and continue to simmer for another 30 minutes, or until the sauce has thickened to your desired consistency. Remove and discard the bay leaf.
⏱️ 30 min - 7
While the sauce is simmering, cook the pappardelle pasta according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min - 8
Serve the lamb bolognese generously over the cooked pappardelle pasta. Garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired.
⏱️ 1 min