While Bolognese is traditionally prepared with beef, pork or a combination of the two, this version is for the lamb lovers. Onion, carrot, celery and garlic act as the aromatic foundation to the sauce, while tomato paste, canned diced tomatoes and Parmesan rind bring deepened savory notes. Staying true to the classic technique, the lamb is cooked in milk, which tenderizes the meat and tames some of its gamier notes. It also lends richness while mellowing out the acidity of the tomatoes. A red wine reduction in combination with thyme and bay leaf introduces herbal complexity. Bolognese is traditionally served with wide, egg-noodle pastas like tagliatelle and pappardelle, but you can opt for any pasta you prefer. Top with a flurry of freshly grated Parmesan.

News Source : https://www.oregonlive.com/nytcooking/2026/04/777310416-lamb-bolognese.html