New Year's Eve Lamb Bucatini
I love the Holidays! I think any home chef loves the opportunity to test their hand at a fun new recipe. That is exactly what this dish is for me. This recipe is a spin on my "Twist on a Family Staple: Turkey Spaghetti". I love the decadent flavors of this dish and serving this on New Year’s Eve is a perfect way to end the year on a hearty note!
This version of a Bolognese base is 100% lamb. Since lamb is actually a very lean meat, this is a somewhat lighter sauce than an all-beef option. Another spin on my traditional turkey version. This sauce needs a chance to simmer on low for at least 30 minutes, and more if you can. As with any recipe this may seem intimidating, but you have my word that not only is it easy, it is worth it!
New Year's Eve Lamb Bucatini
Prep time: 5 minutes
Cook time: 1 hour
Total time: 1 hour 5 minutes
What You Need
- 1 lb. ground lamb
- 1/4 cup extra virgin olive oil divided
- 2 shallots, finely chopped
- 1 teaspoon kosher salt divided
- 3 clove garlic cloves, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 1 tablespoon Italian seasoning
- 16 oz or 2 cans tomato sauce
- 1 cup red wine, any you have on hand
- 1 bay leaf
- 1 lb. Bucatini pasta
- 1/4 cup freshly grated or shaved parmesan cheese, for serving
- 3 tablespoons freshly mint, for serving
What You Will Do
- Heat a medium sized sauce pan over medium high heat.
- Add the 3 tablespoons of olive oil and warm.
- Add the chopped garlic and shallots and 1/2 teaspoon salt. Cook while stirring often for about 4-6 minutes or until the garlic and shallots are soft and colorless.
- Add the ground lamb and cook, breaking apart the meat with a wooden spoon, for 5-8 minutes or until the meat is cooked through and no longer pink.
- Pour in the tomato sauce along with the red wine, red pepper flakes, bay leaf, chili powder, Italian seasoning, salt and pepper.
- Bring to a boil and then immediately reduce to a simmer.
- The sauce will need to simmer for 30 minutes up to 1 hour, stirring occasionally to prevent sticking to the bottom. Skim any oil from the surface of the Bolognese.
- Meanwhile, fill another large pot with water and add 2 teaspoons salt. Add your 1 lb. of dry bucatini noodles and cook to your preference. I like my noodles to still have a tacky chewy quality to them, which is normally described as Al Dente. However, after having kids I am use to having to cook the noodles to be very soft. Follow the package directions until Al Dente or to your liking. Strain and toss with the 1 tablespoon olive oil to stop the noodles from sticking together.
- Place the noodles into a dinner bowl and spoon the Bolognese over.
- Top the dish with freshly shaved or shredded parmesan cheese and freshly torn mint.
- This will last in an airtight container in the refrigerator for 3 days, or in the freezer for 3 months.
Now the last thing you have to do, as my daughter would say, is Eat, Eat!