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Lamb Bolognese sauce served on linguine pasta
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5 from 1 vote

Lamb Bolognese With Linguine

This rich and meaty Lamb Bolognese with Linguine is very easy to make and extremely tasty, the perfect family meal for special occasions.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Low Lactose
Servings: 4 People
Calories: 884kcal
Author: Ayla Clulee


Bolognese Sauce

  • 500 g lamb mince
  • 1 tablespoon olive oil (optional)
  • 2 medium onions (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 large carrot (finely diced)
  • 2 sticks celery (finely diced)
  • 120 ml red wine (optional)
  • 2 tablespoon tomato paste
  • 1 red chilli (optional) (finely chopped)
  • 400 g chopped tomatoes (use fresh or tinned) (1 tin chopped tomato)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • 1 cup lamb stock (240 ml)
  • 3 bay leaves
  • 5 sprigs thyme (only leaves and finely chopped)
  • salt to taste
  • 400 g linguine
  • 50 g grated parmesan cheese (to serve)


  • Put a large pan or a dutch oven on medium heat and brown the mince, stirring occasionally to make sure there are no lumps left.
  • Add olive oil if necessary, the mince will release some fat so you might not need to add any.
  • Add the onions and garlic, sauté until soft and translucent.
  • When the onions are softened, add celery and carrots, sauté for another 5 minutes.
  • Add the red wine, deglaze the pan and let it totally evaporate.
  • Stir in the tomato paste, chili (optional), chopped tomatoes, black pepper, sugar, stock, bay leaves, and thyme.
  • Bring the sauce to a boil and simmer for a minimum of 30 minutes, preferably for up to 2 hours on low heat with a lid on. If you want to thicken the sauce, cook it without the lid until it has the desired consistency. 
  • Stir occasionally while cooking to make sure there is enough liquid and it doesn’t stick to the bottom. Check the seasoning and add salt if needed.
  • Start cooking the pasta 15 minute before the sauce is ready, following the cooking instructions on the packaging.
  • To serve, place a portion of cooked pasta on a plate and top it with bolognese sauce. Or simply toss the pasta with the sauce.
  • Garnish with plenty of grated parmesan cheese and chopped parsley. 


  • You can freeze the leftovers and keep them for up to 3 months.
  • Make this delicious Lamb Bolognese Sauce up to 3 days ahead and gently reheat it before serving. It tastes better a day after as the flavors develop overnight.
  • Browning the mince on high heat produces the rich, deep meaty colors, flavors, and aromas we love.
  • Stir occasionally and break the mince down into small pieces with a wooden spoon to achieve a smooth sauce.
  • I always prefer minced meat with a minimum of 15% fat as it releases enough fat for me to cook the onions without needing any extra oil.
  • Stir the sauce occasionally while cooking to make sure there is enough liquid and it doesn’t stick to the bottom.


Calories: 884kcal | Carbohydrates: 95g | Protein: 41g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 102mg | Sodium: 692mg | Potassium: 1171mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3677IU | Vitamin C: 40mg | Calcium: 242mg | Iron: 6mg