2 tablespoons olive oil
1 pound ground lamb shoulder
Kosher salt
2 medium carrots, roughly chopped
1 stalk celery, roughly chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
2 cups dry red wine
12 ounces canned San Marzano tomatoes, chopped
3 sprigs fresh oregano
1 fresh bay leaf
1 cinnamon stick
Pinch chile flakes
2 pounds tagliatelle pasta
1/4 cup grated Parmesan
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup picked and torn fresh mint leaves
Jacquelyn
Good, solid recipe. My family said they liked it, but no one ate any leftovers, so I ate bolognese for the next few days. I will say, I ended up sprinkling Tony Chacheries on it and enjoying it more. I saw that Giada has a spicy lamb bolognese recipe. I may try that next. I also only used 1 lb. of pasta and I can't imagine there being enough sauce for double that.
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