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Lamb Bolognese Sauce

Lamb Bolognese Sauce

Course : Sauce and dips
Regions : European
Servings : 8
Cooking Time : 25 Minutes

Chef Gautam Kumar


Lamb Mince (Coarsely) 500 g
Celery (finely chopped) 60 g
Carrot Red (Finely chopped) 60g
Onion finely chopped 180 g
White wine 250 ml
Tomato Paste 50 gm
Salt To Taste
Black Pepper Ground To Taste
Nutmeg (Ground) To Taste
Stock (Preferably Chicken) 500 ml
Cream 250 ml
Pancetta (Finely Chopped) 100 g
Olive oil 15 ml
Butter 20 g


  1. Pour oil, butter and pancetta altogether in pan and cook it in medium heat for 10 minutes.
  2. Increase the heat to high flame, add the onion, carrot and celery and stir it till onion looks translucent.
  3. Add the lamb mince and brown it in 4 – 5 minutes. Take out the undesired fat.
  4. Mix the wine and reduce the mixture till it gets dry consistency.
  5. Then add the tomato paste and cook it 2 to 3 minutes when it caramelised add nutmeg and seasoning (salt and pepper)
  6. Add the stock and bring the sauce to boil for 2 hours (uncovered)
  7. Cream to be added just before the service of the sauce

Note - Never boil the sauce after adding the cream.