Past Recipes
Lamb Bolognese

Lamb Bolognese over Zucchini Pappardelle with Feta

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After trying a sensational lamb Bolognese at a restaurant in Beacon, New York, Chef Michelle recreated the earthy, savory flavors in this sauce, studded with Italian Castelvetrano olives. Served over wide, noodle-like strips of zucchini and garnished with feta cheese, this repeat favorite take on the classic will wow pasta traditionalists and adventurous eaters alike.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 690
  • Protein 39g
  • Total Carb 29g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • feta cheese
    • 2 ounces
    • feta cheese
  • yellow onion
    • 1
    • yellow onion
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • zucchini
    • 1 pound
    • zucchini
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • tomato purée
    • 1 cup
    • tomato purée
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • garlic
    • 1 clove
    • garlic
  • heavy cream
    • 1 container
    • heavy cream
  • Castelvetrano olives
    • 1/4 cup
    • Castelvetrano olives
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • sugar
    • 1 teaspoon
    • sugar
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • vegetable peeler
  • 10" medium pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse zucchini and halve lengthwise through stems, then arrange cut-side down. Using a vegetable peeler, peel zucchini lengthwise into wide ribbons—try holding the stem end firmly, and slowly peeling away from yourself. Flip zucchini halfway through, yielding as many wide ribbons as you can until you reach the thin center (pre-dinner snack, anyone?). Roughly chop olives. Peel onion, halve, and thinly slice. Mince garlic.

  2. Brown beef and lamb

    Brown beef and lamb

    Pat beef and lamb dry with paper towel. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add beef and lamb and cook, breaking up, until browned, 5 minutes. Season with ½ teaspoon salt and black pepper. Remove pan from heat. Using a slotted spoon, transfer beef and lamb to a bowl. Discard almost all excess fat in pan, leaving behind a thin layer for the next step.

  3. Sauté aromatics

    Sauté aromatics

    Place pan from beef and lamb over medium heat. When fat is shimmering, add onion and sauté, stirring occasionally, until soft, about 7 minutes. Stir in spice mix and garlic and cook until fragrant, 1-2 minutes. Stir in tomato paste to fully coat, 1-2 minutes more.

  4. Simmer Bolognese sauce

    Simmer Bolognese sauce

    Return beef and lamb to pan with aromatics. Add tomato purée, sugar, and crushed red pepper (skip or use half for less heat). Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce is thickened, 2-3 minutes. Stir in olives and 2 tablespoons heavy cream (save remainder for your morning coffee) to combine.

  5. Cook zucchini pappardelle

    Cook zucchini pappardelle

    Add zucchini pappardelle to pan with sauce, still over medium heat. Stir to coat with sauce, then cover pan and cook, uncovering and stirring occasionally, until zucchini has softened, 6-8 minutes. Then, remove pan from heat, taste, and add salt and black pepper as desired.

  6. Plate lamb Bolognese

    Plate lamb Bolognese

    Divide lamb Bolognese and zucchini pappardelle between serving bowls. Top with feta and dig in!

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