• 1 tbl canola oil
  • 2 tbl butter
  • 1 onion minced
  • 4 cloves garlic
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 1 pound ground lamb
  • 1 cup 1% milk
  • pinch of nutmeg
  • 1 cup white wine
  • 3 medium tomatoes chopped and squeezed
  • handful of basil
  • salt and pepper to taste

every wednesday from 5 to closing you can find me behind a table answering questions, selling t-shirts and bags, or sometimes just walking around aimlessly taking pictures and chatting with local farmers.

i volunteer at my local farmers market. it’s been a great season. one i won’t forget.

i’ve scored a lot of great grub, got a lot of great recipes and learned a lot more about farming that i ever thought possible.

i made new friends. i laughed a lot. i ate well.

every week after the market i walk down that steep hill home looking out towards the hudson river and smile.

2 more markets left until thanksgiving. the next one, not till the spring.

in celebration of my first year volunteering 2 weeks back i bought mutton (which is ground lamb). i was so excited, it was a real treat (one that i want to now buy every week). i thought and thought and then my friend jodi mentioned this recipe. holy goodness batman. phft (imagine me making that sound), gotta use the mutton.

lamb cooked slowly is a miracle. it’s something you have to do once. this is one of those gotta make recipes.

lamb bolognese (adapted from marcella hazan)

  1.  melt butter and add oil to a dutch oven. stir in onion and saute until it has becomes translucent (about 3-4 minutes). to the pot add chopped celery, garlic and carrot. cook for about 5 minutes stirring until veg starts to soften.
  2. add ground lamb and stir well to break up the meat. cook until beef starts to brown.
  3. at this point add the milk and bring flame down to a simmer. stirring every so often until the milk has evaporated (15-20 minutes).
  4. add a tiny pinch of freshly grated nutmeg and mix, add wine and like the milk, let it simmer until it has almost evaporated.
  5. to the pot of meat, add tomatoes and basil, stir. when sauce begins to bubble, turn heat all the way down. like hardly on. stir, but do not cover pot.
  6. cook the sauce for 2-3 hours stirring from time to time (and tasting). add salt and pepper to your liking.

serve with large flat egg noodles and enjoy.


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