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For me there is nothing more delicious or more delectable on a cold winter night, than a delicious bowl of Tagliatelle pasta, tossed in a freshly made and slow simmered ( 2 hours) Sauce Bolognaise, with minced lamb. It is made with such delight by me and such love that how else can this taste, but amazing. It’s true! I love making this dish (ragu), as it makes me feel so at home and just so right. If there is any food that makes me feel safe and cozy, for me this is the one.


1 1/2 lbs Fresh Ground Lamb (Beef or Boar)

2 small cans tomato paste

1 medium size onion diced

2 medium sized carrots diced (or grated)

2 large celery stalks

4 garlic cloves

2 cups of beef stock or veal

2 cups of Red Wine (One you’ll drink)

2 cups of  Water

Salt (kosher)

Fresh ground pepper

1/2 or 1 tsp of Red chilli flakes

1 tsp of  Worchestire sauce

8 Thyme sprigs tide with butcher twine (bouquet garni)

Pecorino Romano (Freshly grated)

Extra Virgin Olive Oil

Fresh Parsley

3 bay leaves


Dice or mince the aromatics (onion, celery, carrots and garlic), and set aside (mise en place). I grate the carrots, but that is optional if you have a box-grater. (You can also grate the onion). In a large 5 or 6 quart pot or sautée pan, pour about 4 tbs of olive oil and bring to temperature-medium heat. Add the aromatics and sautée till the aromatics have some color (caramelization). Salt and pepper each layer (aromatics, meat, tomato paste etc) as you add them to the pot and stir with each addition with a wooden spoon. Add the mince or ground meat as we say in the U.S. and allow to brown or caramelize. Salt and pepper this new layer. It may sound like a lot of salt but remember that kosher salt is not as salty or fine as table salt and the food can take a bit more of it. Once the meat has browned, add the tomato paste and mix the ingredients to combine. Cook out the mince with the tomato paste till the paste has taken on a deep color and has coated the mince, about 4-5 minutes. Add the 2 cups of wine and reduce by 2/3rd. Add the beef stock or other and reduce by 2/3rd. Add the water, the thyme bundle and bay leaves and reduce the heat to low and simmer for 1 1/2 to 2 hours. Taste the stock for seasoning as it simmers (salt and pepper if needed!). If the sauce has reduced to quickly add an additional cup of water and continue to cook. Just before the end of the cooking time, add 1/4 cup of milk to the sauce. The addition of the milk mellows the sauce and adds an amazing texture and creaminess to the bolognese. Trust me, it’s amazingly delicious. To serve, cook your favorite pasta – tagliatelle or other, and drain. In a separate pot, add the bolognese and add the pasta and toss gently with tongs. Reserve some of the pasta water for adding to the sauce, while preparing for your self or guest. Add 1 to 2 tbs of pasta water for one serving or more for several servings. Add about 1 to 2 tbs of extra virgin olive oil and freshly grated Pecorino Romano, or Parmigiano Reggiano and fresh minced parsley to the pot and toss with the tongs to combine. Serve immediately. Grate more cheese over the top of the pasta after serving if desired and some additional fresh cracked pepper. Try this one!