Lamb Bolognese Serves 6

Ingredients:
1lb Ground Lamb or a mix Ground Beef, Pork & Veal
¼ lb Bacon or Pancetta diced
1 Cup Each Diced: Carrots, Celery and White Onion (Mirepoix)
2 Cloves Crushed Garlic – Use fresh garlic not jarred
2 sprigs Rosemary chopped
3 sprigs fresh Thyme chopped
6 oz Tomato paste
½ Bottle Red Wine Red Wine (Get a decent quality and drink the other half with dinner)
3 cups Good quality chicken stock lower sodium
2 TBS Canola Oil Sea Salt & Fresh Ground Pepper to taste

Note: Before starting you will need to have Mirepoix already diced.

Progression: Start by lightly browning the bacon in canola oil. Add Lamb and let it cook down breaking it up as it cooks. As the lamb and Pancetta cooks down the fat will render out. When significant amount of fat renders out, remove as much as possible. Continue to break down meat and make as small as possible (should look almost minced when finished). In separate pan, using low heat sauté garlic and mirepoix until carrots become semi soft, careful not to burn or over caramelize. Season meat with salt and pepper and add tomato paste. Cook paste out a little. Add sautéed mirepoix , chopped rosemary and thyme to your meat. Add red wine and deglaze pan. Let red wine cook out some and reduce by 1/3 then add chicken stock. Bring to boil and lower heat to a simmer for 45 minutes to an hour. Check seasoning and consistency. Cook pasta of your choice and add pasta to the pan of Bolognese with just a little pasta water, toss and serve with grated cheese.

Recipe Courtesy John Brandt-Lee - Chef/Owner Avalon Restaurant West Chester