If you’re looking for the most perfect Sunday night dinner, look no further! This lamb bolognese sauce is currently my favorite food ever, but especially for a cozy dinner in with my loved ones. It’s a great meal that you can let simmer on your stove for hours and serve when you’re ready with some freshly cooked pasta. The sauce is grain-free and dairy-free, but you wouldn’t know it since it’s so creamy and delicious. Definitely try this one out!

Lamb Bolognese Ingredients

Ground Lamb: The main ingredient of this lamb bolognese, of course, is ground lamb. You can get a pound of ground lamb at any grocery store, and the first step of the recipe will be to completely brown the lamb all over. I absolutely love the flavor of the lamb in the sauce, but you could use ground pork or beef if you wanted to as a replacement.

Onion, Carrots & Celery: AKA the holy trinity – onion, carrots and celery serve as the base of the lamb bolognese. Once the lamb is browned all over, the vegetables are added in and cooked in the avocado oil until soft and beginning to brown. These are the base of any good sauce!

Spices: The spices you’ll need for the lamb bolognese are salt, black pepper, red pepper flakes and Italian seasoning. These are pretty basic ingredients you probably will have on hand, but feel free to also season to taste or add anything additional you’d like. Some minced garlic and fresh thyme will also be added to the sauce.

Red Wine: A cup of dry red wine like Merlot, Cabernet Sauvignon or Pinot Noir adds that classic deep flavor to the lamb bolognese. No need to get anything fancy, I honestly just get the cheap bottles from Whole Foods for cooking!

Tomatoes: You’ll need both tomato paste and crushed tomatoes for this recipe. The tomato paste helps to thicken up the sauce and add extra flavor, while the crushed tomatoes serve as the main sauce component and add texture. Don’t skip either!

Coconut Milk: While whole milk is typically used lamb bolognese, I use coconut milk for this one to keep it dairy free. Don’t worry the sauce will not taste like coconut from the coconut milk. You could definitely still use whole milk if you’d prefer it.

How To Make Lamb Bolognese

Step One: Begin by heating the oil over medium-high heat in a large pot.

Step Two: Add the ground lamb to the pot and cook until browned, but not fully cooked through. Use a spatula to break the lamb into small pieces as it cooks.

Step Three: Add the chopped onion, carrots, celery and garlic to the pot and mix everything to combine. Reduce heat to medium and let everything cook until the onion is translucent and browned, stirring every few minutes.

Step Four: Once the onion is soft and browning, mix in the red pepper flakes, Italian seasoning, salt and pepper. Cook for 2-3 minutes, until aromatic, then pour in the wine.

Step Five: Let the wine cook for about 5 minutes, then add in the tomato paste, crushed tomatoes, thyme, and 2 cups of water. Give everything a stir, cover the pot, and reduce heat to medium-low.

Step Six: Simmer the sauce until it thickens, stirring every so often – about 45 minutes. Then add in another cup or two of water depending on how thick you’d like the sauce. Cover again and simmer once again for 25-45 minutes.

Step Seven: Once the sauce is thick after simmering, pour in the coconut milk. Stir it in to mix and let simmer on low until serving. The longer you let it simmer the better it gets! Serve with cooked pasta of your choice or store in the refrigerator for up to four days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

LAMB BOLOGNESE (GF, DF, GRAIN-FREE)

Recipe by Jenn Lueke

Servings

4-6

servings

Prep time

minutes

Cooking time

hour

Diet

Gluten-Free, Grain-Free, Dairty-Free

Ingredients

2 tbsp avocado or olive oil
1 lb ground lamb
1 large yellow onion, finely diced
3 large carrots, peeled and finely diced
3 celery stalks, finely diced
4 cloves garlic, minced
1/4 tsp red pepper flakes
1 tbsp Italian seasoning
1 tsp sea salt
1/2 tsp black pepper
1 cup dry red wine
6oz tomato paste
28oz can crushed tomatoes
3-4 cups water
5 sprigs thyme leaves (~2 tsp)
3/4 cup coconut milk, canned

Directions

Begin by heating the oil over medium-high heat in a large pot.
Add the ground lamb to the pot and cook until browned, but not fully cooked through. Use a spatula to break the lamb into small pieces as it cooks.
Add the chopped onion, carrots, celery and garlic to the pot and mix everything to combine. Reduce heat to medium and let everything cook until the onion is translucent and browned, stirring every few minutes.
Once the onion is soft and browning, mix in the red pepper flakes, Italian seasoning, salt and pepper. Cook for 2-3 minutes, until aromatic, then pour in the wine.
Let the wine cook for about 5 minutes, then add in the tomato paste, crushed tomatoes, thyme, and 2 cups of water. Give everything a stir, cover the pot, and reduce heat to medium-low.
Simmer the sauce until it thickens, stirring every so often – about 45 minutes. Then add in another cup or two of water depending on how thick you’d like the sauce. Cover again and simmer once again for 25-45 minutes.
Once the sauce is thick after simmering, pour in the coconut milk. Stir it in to mix, and let simmer on low until serving. The longer you let it simmer the better it gets! Serve with cooked pasta of your choice or store in the refrigerator for up to four days.

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