- 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)
- 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.
- add ground lamb and stir well to break up the meat. cook until beef starts to brown.
- 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).
- add a tiny pinch of freshly grated nutmeg and mix, add wine and like the milk, let it simmer until it has almost evaporated.
- 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.
- 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.