This Spicy Lamb Bolognese by Giada is prepared using lamb, ground chuck, San Marzano tomatoes, Parmigiano-Reggiano, and pappardelle pasta.

This hearty Spicy Lamb Bolognese recipe makes a satisfying dinner that takes about 170 minutes to prepare and can serve up to 6 people.

Giada Spicy Lamb Bolognese Ingredients

• 2 tablespoons unsalted butter
• 4 tablespoons olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• ¾ pound ground lamb
• ¾ pound ground chuck (80% lean)
• 1 garlic clove, chopped
• 1 teaspoon Calabrian chile paste
• ½ teaspoon crushed red pepper flakes
• ¼ cup tomato paste
• 2 cups whole milk
• 1 cup dry red wine (Chianti recommended)
• 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
• 1 bay leaf
• 1 (3-inch) piece Parmigiano-Reggiano rind
• 1 (8.8-ounce) package pappardelle pasta
• 1 cup freshly grated Parmigiano-Reggiano

How To Make Giada Spicy Lamb Bolognese

1. Melt Butter and Oil: In a medium Dutch oven, heat the butter and 2 tablespoons of olive oil over medium heat until the butter is fully melted and bubbling.
2. Cook the Vegetables: Add the chopped onion, carrot, celery, and ½ teaspoon of kosher salt. Cook, stirring often, for about 6 minutes, until the vegetables soften but do not brown.
3. Brown the Meat: Add the ground lamb and ground chuck to the pot, breaking the meat apart with a wooden spoon as it cooks. Continue cooking for about 5 minutes until the meat is fully cooked and no longer pink.
4. Add the Flavorings: Stir in the chopped garlic, Calabrian chile paste, crushed red pepper flakes, and tomato paste. Cook everything together for 2 minutes, stirring frequently to allow the tomato paste to caramelize.
5. Simmer with Milk: Pour in the milk and bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 20 minutes, until the milk is mostly evaporated and the sauce thickens.
6. Add Wine and Tomatoes: Stir in the red wine, crushed San Marzano tomatoes, bay leaf, Parmigiano-Reggiano rind, and the remaining ½ teaspoon of salt. Bring the sauce back to a simmer.
7. Cook the Sauce: Lower the heat and let the sauce simmer gently for about 2 hours, stirring occasionally to prevent sticking. Skim any excess oil from the top as needed.
8. Prepare the Pasta: Bring a large pot of salted water to a boil over high heat. Cook the pappardelle 2 minutes less than the package instructions, around 7 minutes, ensuring the pasta is just shy of al dente.
9. Reheat the Sauce: While the pasta cooks, gently reheat the Bolognese sauce over medium heat in a large skillet. Add ½ cup of the pasta cooking water to the sauce and bring it to a gentle simmer.
10. Toss Pasta in Sauce: Using tongs, transfer the pasta directly from the pot into the skillet with the sauce. Add ¾ cup of grated Parmigiano-Reggiano, tossing the pasta with two wooden spoons until the sauce fully coats the pasta. Continue to cook for an additional 1-2 minutes, adding more pasta water by the ¼ cup if needed, until the pasta reaches al dente. Drizzle with the remaining olive oil before serving with extra Parmigiano-Reggiano and a light drizzle of olive oil on top.

Recipe Tips

• Add fresh herbs at the end: Stir in chopped basil or parsley just before serving to brighten up the flavors and add a fresh contrast to the richness of the sauce.
• Let the sauce rest before serving: Allow the Bolognese to sit for 10 minutes off the heat. This helps the flavors meld and develop even more depth, making it taste richer.
• Use full-fat milk for best results: Avoid low-fat milk, as the fat content helps create a creamier sauce and balances the acidity of the tomatoes.
• Don’t skip the cheese rind: The Parmigiano-Reggiano rind adds umami and a deeper flavor. You can freeze leftover rinds and use them in other soups and sauces.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Four-cheese Ravioli With Herb Pesto
• Giada De Laurentiis Fettuccine Alfredo Recipe
• Giada De Laurentiis Chicken Pastina Soup