Lamb Bolognese Sauce
Cilantro Parsley Chimichurri Sauce
Heat the olive oil in large Dutch oven or large saute pan, and sauté onion, celery, carrots and garlic until softened.
Stir in oregano, nutmeg and the tomato paste.
Add ground lamb and cook until browned and cooked through, breaking up the meat into crumbles. Season with salt and pepper.
Add red wine, stock, tomato puree and bay leaf. Bring to a low simmer.
Allow the liquid to reduce by half about 30 minutes.
Cover and cook on a low simmer until the sauce is thick about 15 minutes. Discard the bay leaf.
Cook pasta or zucchini noodles according to directions. Drain well. Toss together pasta or zucchini noodles* and sauce.
Spoon into serving dishes, and sprinkle with desired amount of cheese about 1 tablespoon per serving. Serve immediately.
Nutrition Information Per Serving:
390 calories, 27 g fat, 12 g saturated fat, 85 mg cholesterol, 14 g carbohydrate, 7 g sugar, 3 g fiber, 22 g protein, 640 mg sodium
onion, finely chopped
celery, finely chopped
carrot, finely chopped
garlic cloves, minced
ground black pepper
chicken or beef stock
can tomato puree
pappardelle pasta or wide fettuccine
Parmigiano-Reggiano cheese, freshly shaved or grated for garnish, optional
*For an alternative, you can use zucchini noodles: about 3-4 zucchini spiralized, and sautéed in 1 tablespoon of olive oil for 2-4 minutes, or until the zucchini softens.