Lamb Bolognese

Ingredients

• 2 shallots
• 100 g carrots (1 carrot)
• 100 g celery root (1 piece)
• 1 sprig thyme
• 1 sprig rosemary
• 300 g lamb loin fillet (or lean meat from the leg)
• 1 tbsp Olive Oil
• 1 tsp anise seeds
• 1 tbsp Tomato Paste
• 1 Garlic clove
• 1 bay leaf
• 100 ml dry white wine (or stock)
• 100 ml lamb stock (glass) or meat broth
• Pepper
• Salt
• 350 g pasta (e.g., fusilli/spiral noodles)

Instructions

1. 1.

   Peel the shallots. Clean, wash and peel the carrot and celery root. Dice everything into small cubes.

2. 2.

   Wash the thyme and rosemary and shake them dry.

3. 3.

   Rinse the lamb meat, pat it dry and cut it with a large sharp knife into very fine cubes.

4. 4.

   Heat oil in a large high-sided pan. Sauté the shallots, carrot, celery root and herbs over medium heat for 1 minute.

5. 5.

   Add the lamb cubes and anise, browning the meat all around. Stir in tomato paste and cook briefly.

6. 6.

   Peel the garlic and press it through a garlic press onto the meat. Add the bay leaf, wine or broth and stock. Season lightly with pepper and simmer uncovered on low heat for about 20 minutes.

7. 7.

   Remove thyme, rosemary and bay leaf from the Bolognese. Season the sauce with salt and pepper and serve.