Spring Pasta Bolognese With Lamb & Peas

From the New York Times


  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped carrot
  • 6 garlic cloves, minced (about 2 tablespoons)
  • 1 pound ground lamb (or ground beef, pork or veal)
  •  Kosher salt and black pepper
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 large fresh rosemary sprig
  • 1 pound spaghetti
  • 1 cup thawed frozen peas (about 5 ounces)
  • 5 ounces fresh baby spinach
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • ½ cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for garnish
  • ¼ cup coarsely chopped fresh parsley, plus more for garnish


  1. In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  2. Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream, and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened - about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
  3. As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  4. Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
  5. Divide pasta among bowls. Garnish with more cheese, parsley, and black pepper.