Lamb Bolognese over Zucchini Pappardelle with Feta
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Ingredients & Equipment
What we send
- 12 ounceszucchini
- 1/4 cupCastelvetrano olives
- 1yellow onion
- 1 clovegarlic
- 10 ouncesground beef and lamb
- 2 teaspoonsItalian dried herb mix
- 1 tablespoontomato paste
- 14 ouncestomato purée
- 1 teaspoonsugar
- 1/4 teaspooncrushed red pepper
- 2 ouncesheavy cream
- 2 ouncescrumbled feta cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- vegetable peeler
- 10" medium pan with lid
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.
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.
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.
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).
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.
Plate Lamb bolognese
Divide zucchini pappardelle and lamb Bolognese between serving bowls. Top with feta and dig in!