Home Mains Lamb and Mushroom Bolognese
A plate of spaghetti topped with rich Lamb and Mushroom Bolognese, garnished with crumbled goat cheese and fresh parsley.
1 hour 45 minutes Easy

Lamb and Mushroom Bolognese

Jump to Recipe

This Lamb and Mushroom Bolognese offers a flavorful twist on the classic Italian sauce, combining the umami richness of mushrooms with the bold earthiness of ground lamb. Unlike a traditional Bolognese, which often relies on beef or pork, the lamb in this dish brings a unique depth of flavor with its slightly gamey profile. Cremini mushrooms add another layer of umami, making this sauce robust and hearty. It’s the perfect comfort food for a cozy dinner or an elegant pasta night at home.

The key to developing the deep flavors in this dish lies in cooking the components separately. Browning the lamb first gives the meat time to release its fat and build flavor through caramelization. The lamb is then set aside so the mushrooms can cook in the same pan, releasing moisture and intensifying their earthiness. Finally, the aromatics—onions, garlic, and carrots—are sautéed, further enriching the sauce with complexity.

This bolognese doesn’t stop with just lamb and mushrooms. San Marzano tomatoes are added for their sweetness and acidity, giving the sauce a tangy backbone. White wine helps deglaze the pan, capturing all the browned bits and imparting a slight fruity brightness to cut through the richness. Fresh herbs like thyme, rosemary, and oregano infuse the sauce with fragrance, adding subtle herbal notes that complement the lamb and mushrooms. Adding heavy cream toward the end brings the sauce a luxurious, velvety finish.

Spaghetti works exceptionally well, although this sauce can be served with various pastas. The long, thin strands allow the sauce to cling beautifully, ensuring each bite is coated with the flavorful bolognese.

This lamb bolognese recipe is perfect for many occasions—from a relaxed family meal to a dinner party with friends. Its flavors only deepen with time, making it an excellent option for make-ahead meals or leftovers that taste even better the next day. For a rustic variation, you can also experiment with serving the sauce over polenta or mashed potatoes.

Before serving, a sprinkle of fresh parsley adds a bright, herbal touch, enhancing the freshness of the dish. A touch of crumbled goat cheese on top adds a creamy, tangy element that contrasts wonderfully with the savory lamb and earthy mushrooms. This unexpected twist gives the dish an extra indulgence, elevating it beyond a traditional pasta dish.

This Lamb and Mushroom Bolognese combines rustic, hearty flavors with a touch of elegance. The combination of lamb, mushrooms, tomatoes, fresh herbs, and cream creates a well-balanced sauce that clings perfectly to pasta. Whether as a weeknight meal or a special occasion dinner, this dish promises to deliver a rich, satisfying experience every time.

Lamb and Mushroom Bolognese

Recipe by Kyle Taylor
5.0 from 1 vote
Cuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Total time

2

hours 

This Lamb and Mushroom Bolognese combines the bold flavors of ground lamb, earthy cremini mushrooms, and fresh herbs in a rich, velvety tomato sauce. Finished with a touch of cream and served over spaghetti with crumbled goat cheese, it’s a comforting and elegant dish.

Ingredients

  • 1 pound ground lamb

  • 1 pound cremini mushrooms, chopped

  • 16 ounces spaghetti noodles

  • 1/4 cup extra virgin olive oil

  • 1 small onion, finely chopped

  • 3 cloves of garlic, minced

  • 1 large carrot, finely chopped

  • 1/2 cup white wine

  • 1 can (28 ounces) San Marzano tomatoes

  • 1 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh oregano, chopped

  • 1 tablespoon fresh rosemary, chopped

  • 1/2 cup heavy cream

  • to taste, salt and ground black pepper

  • for serving, crumbled goat cheese

  • for garnish, freshly chopped parsley

Directions

  • Cook the Lamb:
    Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the ground lamb and cook, breaking it up with a spoon, until browned, 5-7 minutes. Remove the lamb with a slotted spoon and set aside.
  • Cook the Mushrooms:
    Add another tablespoon of extra virgin olive oil and the chopped mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and brown slightly. Remove the mushrooms from the pan and set them aside with the lamb.
  • Sauté the Aromatics:
    Add the onion and carrot to the same pan and sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
  • Deglaze with Wine:
    Pour in the white wine. Let the wine simmer for 2-3 minutes until slightly reduced while scraping up any browned bits from the bottom of the pan.
  • Add the Tomatoes and Simmer:
    Stir in the San Marzano tomatoes. Return the cooked lamb and mushrooms to the pan. Add the thyme, oregano, and rosemary, and season with salt and ground black pepper to taste. Reduce the heat to low, cover, and simmer 60 minutes.
  • Cook the Spaghetti:
    While the sauce simmers, cook the spaghetti noodles until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
  • Finish with Cream:
    Stir in the heavy cream and let the sauce simmer for 10 more minutes.
  • Combine the Pasta and Sauce:
    Toss the cooked spaghetti with the sauce. Add the reserved pasta water to help coat the noodles evenly.
  • Garnish and Serve:
    Plate the pasta and sprinkle with crumbled goat cheese. Garnish with freshly chopped parsley for a fresh finish.

Leave a Comment

Your email address will not be published. Required fields are marked *

*