Hola Mi Gente,
As we transition into months filled with sweaters, candlelight, and all the other deliciously cozy aspects of fall and winter, I get more and more into slow food. You know the kind–the ones that make your house smell delicious. That kind you can serve in a bowl with a carb, sprinkle with cheese, and settle in for a delicious dinner in.
Slow food can also exist well in the summer, but I often find that I want crisp textures when the sun is shining. I want to take advantage of the easy delights of summer harvests. Whereas during fall and winter I want softer textures, and aromatic foods.
Enter this lamb bolognese. I chose lamb, because its gaminess lends itself to comforting foods. Lamb shoulder, especially, is a perfect cut for slow or high pressure cooking, because the longer it stews, the more tender and fall apart it becomes.
I’ve included two different methods here for cooking the bolognese: an instant pot version for when you don’t have all day to stay home and stir your sauce, but still want a decadent meal. There is also the stovetop version, which is absolutely perfect to make overnight, or to start early on a rainy morning, for a late evening treat. Either way, this sauce is hearty, deliciously comforting, and will make your home smell like a slice (or big bowl) of heaven.
Please note the ingredient differences in each recipe. For the Instant pot version, you will want to use tomato sauce instead of whole tomatoes, because the high pressure yields a lot more liquid, and this will thin your sauce out. I should also point out, that lamb shoulder does yield a lot of liquid fat when cooked. To remove excess, I recommend using a baster or a metal spoon, but make sure to leave a little in there, because it contains a wealth of flavor.
Finally, this bolognese is delicious and can be served as is for a stew, over long pasta (my favorite), or over some polenta. However you enjoy it, I hope it fills your colder seasons with warmth and sabor.
Love, love, love,
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Instant Pot + Stovetop Lamb Bolognese
Ingredients
Stovetop Ingredients
- 4 TBSP Butter
- 2 Sprigs Fresh Oregano
- 2 Celery Stalks Finely Diced
- 2 Carrots Finely Diced
- 1 C Portobello Mushrooms Finely Chopped
- 1 Shallot Diced
- 1.5-2 LBS Lamb Shoulder
- 1 33 oz can Stewed San Marzano Tomatoes I use Cento Brand
- 3 TBSP Dry White Wine
- Salt + Pepper to Taste I add 1 TSP at a time, stir, and taste
- 1.5 TSP Sugar To Cut Acidity from Tomatoes
Instant Pot Ingredients
- 4 TBSP Butter
- 2 Sprigs Fresh Oregano
- 2 Celery Stalks Finely Diced
- 2 Carrots Finely Diced
- 1 C Portobello Mushrooms Finely Chopped
- 1 Shallot Diced
- 1.5-2 LBS Lamb Shoulder
- 1 33 oz Jar of Marinara Sauce
- 3 TBSP Dry White Wine
- Salt and Pepper to Taste I add 1 TSP at a time, stir, and taste.
Instructions
Stove Top Instructions
- Bring a dutch oven to heat over medium high. Add in butter and melt. Generously salt and add lamb + sear on all sides. Deglaze the pan with white wine, and add in additional vegetables + San Marzano tomatoes. Bring to a boil, and then reduce heat to the lowest simmer. Cook covered on low (lowest setting) heat overnight (or for at least 12 hours). Taste after 12 hours of cooking and adjust salt + sugar + pepper seasoning as needed. You may need to break apart the meat a little bit, but it should fall right apart. Serve over polenta or pasta, and enjoy!
Instant Pot Instructions
- Turn your instant pot to saute function and melt butter. Generously salt your lamb shoulder, and sear in the butter on all sides. Once lamb is seared, pour in wine to deglaze the bottom of the instant pot. Add all other ingredients, set instant pot on soup/stew setting for 50 minutes with the venting closed. Once time is up, quick release steam, and then finish seasoning with salt, sugar, and pepper. Note that you may need to remove some of the fat from the sauce with a spoon or baster. As with stovetop version, you can break apart the meat if it is still in tact (it will fall right apart). Serve over polenta or pasta, and enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
