Now that Fall has officially started, it’s time for some comfort food. You do need some time to make this but, it’s worth it. Adapted from The Vermont Non-GMO Cookbook by Tracey Medeiros.
- 1 28-ounce can whole peeled tomatoes in juice
- 1/4 pound bacon, diced
- 3 tablespoons extra-virgin olive oil, divided
- 1 small onion diced small
- 1 large carrot, peeled and diced small
- 1 small fennel, fronds removed and reserved, bulb quartered and diced into 1/4-inch pieces
- 1 dried chipotle pepper
- 1/2 cup chopped fresh parsley stems
- 4 fresh thyme sprigs
- 2 medium garlic cloves, peeled and finely chopped
- 1 pound ground lamb
- 3/4 cup fresh rough chopped flat leaf parsley leaves
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound pasta or broad noodles
- Salt and freshly ground pepper
- Coarsely chop the tomatoes and place them in a bowl with juice and set aside.
- Saute the bacon in a large pot over medium heat until the fat begins to render. Add 2 tablespoons of oil to pot. Add the onions, carrot, fennel, chipotle pepper, parlsey stems, and thyme leaves. Season with salt and cook stirring occaissionally, until the onions are soft and translucent, about 10 minutes. Add the garlic and cook till frangrant, about 2 minutes.
- Add the lamb and season with salt and pepper. Increase the heat to medium-high and cook breaking up the meat, until it begins to brwon, about 10 minutes. Add the tomatoes and all the juices, and parlsley leaves. Lower the heat and simmer, uncovered, stirring occaissionally, until the sauce is thick, about 35 minutes. Season with salt and pepper. Remove and discard the chipoltle pepper and thyme sprigs.
- When the bolognese is almost done, bring a large pot of salted water to a boil. Add the pastaand cook until al dente. Drain, reserving 1/4 cup of pasta water. Return the pasta and toss with the remaining 1 tablespoon of oil. Add the sauce and toss to coat well. If too dry add pasta water. Garnish with the fennel fronds and sprinkle with cheese.