John Myers
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Lamb – Pumpkin – Bolognese
The perfect lamb – pumpkin – bolognese à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- 500 g Minced lamb
- 2 piece Onion
- 1 piece Beaten egg
- 1 piece Wasabi paste
- 1 piece Lion mustard
- 1 piece Pepper salt
- 2 Capsules Cardamom pounded
- 5 Tablespoon Tomato paste
Vegetable garnish
- 5 piece Garlic cloves
- 5 Discs Hokaido
- 2 Poles Spring onions fresh
- 3 piece Vine tomatoes
- Chillioel
for the sauce
- 200 ml. Lamb stock
- 200 ml. Tomato juice
- 1 Teaspoon. Sugar
- 1 Teaspoon. Poke fennel seeds
Preface to minced lamb
- After I have picked up the minced lamb from my trusted Turkish dealer, I let it run through the meat grinder again. Why am i doing this? Personally, I personally like the minced lamb better when it has been minced twice.
- Now I make the mince with the listed ingredients into a mixture as if I were going to make meatballs and let it rest a bit. Experience has shown that there is still some blood deposits, especially when chopping lamb – that’s why I put an upturned plate in the storage bowl. It is also important – not in the cooling – simply leave it outside for a short time.
- In the meantime I sauté the spring onion, garlic and the Hokaido, which I cut into very fine cubes, with a little chilli oil. When the vegetables have turned some color, add the tomato paste and minced lamb mixture. Fry a little sharper. Now add the tomatoes (peel the skin with the peeler) that I cut into small pieces. Turn the heat down to half.
- approx. 5 minutes later the liquid ingredients are added.
- Now you have to be patient – because the BOLO now needs exact >>>>>> 1 1/2 hours >>>>> to get really good. Definitely not shorter – a bit longer is ok – however, ground lamb tends to get dry. So I don’t let it simmer any longer. At the end of the cooking time, add the fennel seeds and bring to the boil once.
- The pasta or whatever you like will be prepared according to the time slot.
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