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🍽️ Lamb Bolognese

459 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 100 g carrots (1 carrot)
• 100 g celeriac (1 piece)
• 1 sprig thyme
• 1 sprig rosemary
• 300 g lamb loin fillet (or lean meat from the leg)
• 1 tbsp olive oil
• 1 tsp anise seeds
• 1 tbsp tomato paste
• 1 garlic clove
• 1 bay leaf
• 100 ml dry white wine (or meat broth)
• 100 ml lamb stock (jar) or meat broth
• pepper
• salt
• 350 g pasta (e.g. fusilli/spiral pasta)

Instructions

1. 1. Peel the shallots.
2. 2. Wash the carrot and the celery.
3. 3. Peel the carrot and the celery.
4. 4. Cut the shallots, carrot, and celery into small cubes.
5. 5. Wash the thyme and rosemary.
6. 6. Shake the herbs dry.
7. 7. Rinse the lamb meat.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Cut the lamb meat into very fine cubes using a sharp knife.
10. 10. Heat oil in a large high-sided pan.
11. 11. Add the shallots, carrot, celery, and herbs to the hot pan.
12. 12. Sauté the vegetables over medium heat for 1 minute.
13. 13. Add the lamb cubes and anise to the pan.
14. 14. Brown the meat on all sides.
15. 15. Stir the tomato paste into the meat.
16. 16. Cook the tomato paste briefly.
17. 17. Peel the garlic.
18. 18. Press the garlic through a press directly onto the meat.
19. 19. Add the bay leaf to the pan.
20. 20. Stir in wine or broth.
21. 21. Stir in the stock.
22. 22. Lightly pepper the mixture.
23. 23. Simmer the sauce uncovered over low heat for about 20 minutes.
24. 24. Remove the thyme, rosemary, and bay leaf from the sauce.
25. 25. Season the sauce to taste with salt and pepper.
26. 26. Serve the lamb bolognese.

Nutrition per serving

• kcal: 459
• Protein: 33 g · Fett/Fat: 6 g · Carbs: 64 g