Sunday Supper

I have now made this dish twice and Bo repeatedly asks for it and then eats it like someone is going to steal it from him.  There really is something incredible about someone loving food you’ve made, right?!  Here is this recipe- inspired by the great Michael Symon (changed a few ingredients but not many)

Lamb Bolognese:


  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • Kosher salt
  • 2 medium carrots, roughly chopped
  • 2 stalk celery, roughly chopped
  • 1 small red onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 cups dry red wine
  • 12 ounces canned crushed San Marzano tomatoes
  • 3 sprigs fresh rosemary
  • Pinch red pepper flakes
  • Pinch or sugar
  • Pasta: for G-Free I used wide Brown Rice noodles (a few Asian brands actually sell a wide noodle closest to fettuccine, and regular fettuccine noodles for Bo
  • ¼ cup grated Parmesan
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • ½ cup torn basil leaves


Heat a large sauce pan (or 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, either chop or combine the carrots, celery and onions in a food processor and pulse to chop finely. You want all the veggies to be uniform size.

Remove the browned lamb from the pan and set aside. Add the vegetables to the same pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. De-glaze the pan with the red wine (meaning just pour it in), 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. Then add the tomatoes, sprigs of rosemary, pinch of sugar and red pepper flakes, and simmer for 10 minutes. Add the lamb back into the pan and let simmer 20 to 30 minutes longer.

While the sauce is simmering, bring one or two pots (depending if you’re making regular noodles, g-free noodles or both like in our house) of salted water to a boil.

When you have 10 minutes left for the sauce, drop the pasta into the boiling water and give a stir so it doesn’t stick. When the pasta is cooked al dente, remove and set aside ½ cup of the pasta water, and then drain the pasta. Stir the pasta into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and basil and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.

It’s incredible.  Seriously. Enjoy!

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