Lamb Bolognese

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Recipe by Corporate Executive Chef Ryan Payne
Serves 8


Cavatelli pasta
2 lbs lamb sausage, or seasoned ground lamb
8-10 roma tomatoes
3-4 cloves of garlic
2-oz olive oil
1 cup chicken stock
1/4-cup chopped parsley, or to taste
salt and pepper to taste
pinch of freshly chopped oregano, or to taste
4-oz tomato paste
crusty bread or baguette, sliced


Char the tomatoes and garlic in the oven for 10 minutes, then puree in together in a blender.
In a large pot, brown the meat in olive oil.
Add remaining ingredients and simmer for an hour or more, until juice is reduced and thickened slightly.
Serve over cooked Cavatelli pasta with a slice of crusty bread.

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