Pappardelle with Lamb Bolognese

Pappardelle with Lamb Bolognese

Serving Size: Makes 4 servings (plus some leftover sauce)


  • 1 large onion
  • 2 large carrots
  • 2 ribs celery
  • 4-5 cloves garlic
  • 1 ½ tsp salt
  • 2.5 pounds ground lamb
  • 2 cups tomato paste
  • 1 ½ tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground red pepper flakes
  • 3 cups red wine
  • Water (about 2-3 cups)
  • 2 bay leafs (fresh if available)
  • Small bunch of thyme (tied)
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1 lb fresh pappardelle
  • grated parmesan for garnish


  1. See here for basic instructions. When you add the tomato paste, also add the cumin, cinnamon, ginger, and red pepper flakes. When the sauce is almost finished, add ¼ cup of the mint. Use the rest for garnish along with the parmesan.


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