I wanted to make something that looked seasonal, and I also wanted to continue my winter tradition of slow cooking. Even though I made this in the “holiday spirit,” this is really just a great cold weather meal. I knew exactly what I was making when I saw the tri color fresh pasta at the grocery store.
I mean, fresh pasta says it all. I’ve made a lamb or veal bolognese many times before, but I had never combined the two meats into one. The result: An incredibly tender and flavorful meat sauce that dances on the palate with the different types of pasta. The beet pasta was by far my favorite of the bunch. Any meat or Italian food lover will enjoy this dinner.
Ingredients and Directions:
1 pound ground lamb
1/2 pound ground veal
Will’s Holy Trinity
–1 leek, thinly sliced
–1 medium carrot, diced
–1 small fennel bulb, diced
3 cloves garlic, minced
1.5 cup dry red wine
1.5 cup chicken broth
1 large tomato, seeded and diced
Tomato paste, 1 good large spoonful
Bouquet garni of rosemary, thyme, sage, parsley
1 pound fresh tri color fettuccine pasta
Parmigiano-reggiano, large shred for garnish
1/4 cup extra virgin olive oil
Salt and pepper
Parsley, minced for garnish
Heat the oil over medium high heat in a Dutch oven, and sauté the Holy Trinity for about 10-12 minutes with good bit of salt and pepper. Increase heat to high and add veal and lamb to cook until browned, somewhere between 5-10 minutes. Stir to break up clumps. Stir in tomatoes, chicken broth, bouquet garni, and wine. Reduce heat to low and simmer for 2 – 2.5 hours, stirring occasionally. Season with salt and pepper as necessary. Discard bouquet garni.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 2 minutes; drain. Serve immediately.