Lamb Bolognese

Lamb Bolognese over Zucchini Pappardelle with Feta

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, this 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
By Chef Michelle

By Chef Michelle

  • Calories 740
  • Protein 39g
  • Total Carb 34g
  • Total Fat 52g

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

Ingredients & Equipment

What we send

  • zucchini
    • 12 ounces
    • zucchini
  • Castelvetrano olives
    • 1/4 cup
    • Castelvetrano olives
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • Italian dried herb mix
    • 2 teaspoons
    • Italian dried herb mix
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • tomato purée
    • 14 ounces
    • tomato purée
  • sugar
    • 1 teaspoon
    • sugar
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • heavy cream
    • 2 ounces
    • heavy cream
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese

What You’ll Need

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