Lamb Bolognese with Fresh Fettuccine
Fettuccine Recipe
INGREDIENTS
1 recipe basic pasta dough: Click Here
flour for dusting
STEP 1
Roll pasta to first setting in pasta machine.
STEP 2
Cut sheets into ribbons .25” wide. Place on sheet pan dusted with flour, reserve in refrigerator.
Lamb Bolognese Recipe
INGREDIENTS
¼ C olive oil
1 C diced pancetta
1 lb ground lamb, or 1 lb lamb loin chopped fine
1 lg. onion diced
1/4 C chopped garlic
.5 C white wine
12 oz. diced tomatoes (canned ok)
¼ C dried porcini mushrooms, chopped
1/2 C chopped herbs (rosemary, sage, thyme, and basil)
2 C stock (lamb best, chix ok, beef ok)
2 C whole milk
salt and pepper to taste
STEP 1
In a heavy bottom saucepan, heat the oil at medium high heat. Add pancetta, cook
until browned.
STEP 2
Add ground meat, cook until browned.
STEP 3
Add onion and garlic, cook until onions are soft.
STEP 4
Deglaze with wine, reduce heat to allow alcohol to burn off.
STEP 5
Add tomatoes, herbs, porcini, stock and milk.
STEP 6
Bring to boil, reduce heat to simmer.
STEP 7
Simmer 1 hour, skim any fat that rises. Add a little water if sauce gets too dry.
STEP 8
Season with salt and pepper.
TO SERVE:
Shaved Parmesan cheese
Chopped parsley
Cook fettucine in salted water until al dente toss with lamb bolognese, garnish with parmesan cheese and parsley. Enjoy with a glass of Carboy's 2021 Grand Valley Chambourcin.
