Queer Eye s Antoni Porowski s Moroccan lamb bolognese - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Queer Eye s Antoni Porowski s Moroccan lamb bolognese By You Magazine - September 22, 2019 For quick work, you can chop the onion, carrot, celery and garlic together in a food processor. The sauce can be kept in the fridge for up to 3 days or frozen for up to 3 months. Paul Brissman Moroccan lamb bolognese sauce 2 tbsp extra virgin olive oil 2 tbsp unsalted butter ½ small onion, finely chopped (about 115g) 2 medium carrots, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, finely chopped 675g lamb mince 1¾ tsp ground cumin 1¼ tsp ground coriander ¾ tsp red chilli flakes ½ tsp ground cinnamon sea salt and freshly ground black pepper 175ml whole milk 175ml dry red wine 1 x 800g (or 2 x 400g) tin whole tomatoes, preferably San Marzano, with their juices 1. In a large casserole or other wide heavy saucepan, heat the oil and butter over medium heat until the butter is melted and foamy. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion is softened and translucent, 6-8 minutes. Add the lamb and cook, stirring frequently and breaking up the meat into bits with a wooden spoon, until cooked through, about 6 minutes. 2. Stir in the cumin, coriander, red chilli flakes, cinnamon, . tsp salt and a generous pinch of pepper and cook for 30 seconds. Stir in the milk. Bring to a simmer, then reduce the heat to medium-low and gently simmer until the sauce is thickened, 3-5 minutes. Add the wine and simmer until mostly evaporated, 8-10 minutes more. 3. Add the tomatoes and their juices, then reduce the heat to low. Break up the tomatoes into smaller pieces with a wooden spoon, then gently simmer, uncovered, stirring occasionally and adding water by . cupfuls if the sauce becomes dry, until the sauce is deeply flavourful, about 3 hours. Remove from the heat and adjust the seasoning to taste. Serve, or let cool before storing or freezing. Moroccan-style pasta bolognese Cumin, coriander and cinnamon – as well as lamb rather than the traditional beef – give this classic meat sauce a little spin. Since the sauce makes enough for 900g of pasta, I make it on a lazy Sunday and freeze half of it (or all of it, in two batches) for a no-fuss weeknight meal or weekend dinner later on. Paul Brissman SERVES 4-6 sea salt 450g long pasta, such as tagliatelle, fettuccine, linguine or spaghetti 175ml full-fat plain Greek yogurt 1 tbsp unsalted butter 625ml (½ quantity) Moroccan Lamb Bolognese Sauce (above) warmed coarsely chopped fresh coriander or mint freshly grated Parmesan for serving freshly ground black pepper 1. Bring a large saucepan of water to a boil and salt until it tastes like the ocean (taste it). Add the pasta and cook, stirring, until al dente. 2. Meanwhile, in a small bowl, stir together the yogurt and 1-2 tbsp of the pasta cooking liquid to loosen it just a bit. Set aside. 3. Scoop out about 175ml of the pasta cooking liquid and reserve. Drain the pasta and return it to the pan. Add the butter, Bolognese Sauce and a tbsp or two of the pasta cooking liquid. Toss together to combine, adding more pasta cooking liquid by the tablespoonful if the pasta appears dry. Transfer to serving bowls. Dollop with the yogurt and top with coriander or mint, Parmesan and black pepper. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved