A NOTE FROM CHEF: Crafted in homage to the culinary legacy of my beloved Nonna, this Lamb Bolognese brings back memories of cherished Sundays surrounded by family. Pair this dish with Carboy’s Chambourcin to add a new world twist to an old world favorite.
By Chef Scott Hybbeneth
INGREDIENTS FOR FETTUCCINE – BASIC PASTA DOUGH
- 1 1/2 C. all purpose flour
- 12 lg. egg yolks
- extra flour for dusting
STEP 1
Put flour in bowl of electric mixer, add 10 yolks and mix on a slow speed using the dough hook. If the dough is not coming together, add the other 2 yolks, one at a time, until the dough comes together in a ball.
STEP 2
When a loose dough is formed, remove from bowl and knead on a floured surface (using excess flour) for 4 minutes. Form dough into a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes before use.
STEP 3
Roll pasta to first setting in pasta machine.
STEP 4
Cut sheets into ribbons .25” wide. Place on sheet pan dusted with flour, reserve in refrigerator.
INGREDIENTS FOR LAMB BOLOGNESE
- ¼ C olive oil
- 1 C diced pancetta
- 1 lb ground lamb, or 1 lb lamb loin chopped fine
- 1 lg. onion diced
- 1/4 C chopped garlic
- .5 C white wine
- 12 oz. diced tomatoes (canned ok)
- ¼ C dried porcini mushrooms, chopped
- 1/2 C chopped herbs (rosemary, sage, thyme, and basil)
- 2 C stock (lamb best, chix ok, beef ok)
- 2 C whole milk
- salt and pepper to taste
STEP 1
In a heavy bottom saucepan, heat the oil at medium high heat. Add pancetta, cook until browned.
STEP 2
Add ground meat, cook until browned.
STEP 3
Add onion and garlic, cook until onions are soft.
STEP 4
Deglaze with wine, reduce heat to allow alcohol to burn off.
STEP 5
Add tomatoes, herbs, porcini, stock and milk.
STEP 6
Bring to boil, reduce heat to simmer.
STEP 7:
Simmer 1 hour, skim any fat that rises. Add a little water if sauce gets too dry.
STEP 8
Season with salt and pepper.
TO SERVE:
Shaved Parmesan cheese
Chopped parsley
Cook fettuccine in salted water until al dente toss with lamb bolognese, garnish with parmesan cheese and parsley. Enjoy with a glass of Carboy’s 2021 Grand Valley Chambourcin.
