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Lamb Bolognese

Lamb Bolognese over Zucchini Pappardelle with Feta

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Recipe Details


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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • 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
  • Castelvetrano olives
    1/4 cup
    Castelvetrano olives
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • 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
  • 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

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 meat is browned, about 5 minutes. Season with ½ teaspoon salt and black pepper, then remove pan from heat. Using a slotted spoon, transfer beef and lamb to a bowl, reserving pan for the next step.

  3. Sauté aromatics

    Sauté aromatics

    Discard almost all excess fat from pan from meat, leaving behind a thin layer. Place pan over medium heat. When fat is shimmering, add onion and sauté, stirring occasionally, until soft, about 7 minutes. Stir in Italian dried herb 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 under pan to high and bring to a boil, then reduce heat to medium and simmer until sauce is thickened, 2-3 minutes. Then, stir in olives and half of heavy cream to combine (use the remaining cream in another recipe).

  5. Cook zucchini pappardelle

    Cook zucchini pappardelle

    Add zucchini pappardelle to pan with sauce, still over medium heat. Stir to submerge in sauce, then cover pan and cook, stirring occasionally and replacing lid, 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 zucchini pappardelle and lamb Bolognese between serving bowls. Top with feta and dig in!

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