Rigatoni Bolognese

[Tim Campbell]

Based on a few different recipes. I've done this on the grill more than in the oven; both techniques are excellent.

Sweat down some carrots, onions, and fennel. About 30 minutes.

Then add the lamb and garlic, fennel mixture untill it looks like this:


Bring to a boil, reduce heat and simmer for ~50 minutes.


Add to a mix of rigatoni and fusilli, with a garlic cream sauce. Parmesan and mozzarella on top. Baked for 40 minutes.




Broiled indoors for 10 minutes.




Rested for 30 minutes, then consumed with a small salad, not pictured. Good stuff for sure.

 

[John K BBQ]

Looks awesome! Looks like you might have leftovers!

 

[ChrisGariepy]

Ohh my wow ness

 

[Darryl - swazies]

Lookin real good Tim.

 

[Tim Campbell]

Looks awesome! Looks like you might have leftovers!

Lol. Plenty. Saved you some, John.

 

[Tim Campbell]

T

Lookin real good Tim.

Hanks, Darryl. Hope you had a great long weekend.

 

[timothy]

Yum! Do you always use just lamb or mix it up?

 

[Tim Campbell]

Yum! Do you always use just lamb or mix it up?

Nah, I mix it up usually. Just went with lamb this time. Works well with pretty much any meat, or no meat at all.

 

[Darryl - swazies]

I want to cook with fennel so badly but am just not experienced with it yet....I see it on TV all the time on cooking shows n stuff.
It's fresh up here right now so I just need to jump in it I think....I don't even know what it tastes like!!!! HAHAHAHAHA

 

[Wilmer Cogburn]

Fennel and I do not agree at all.

Tastes like black licorice to me.

Can't stand either.

 

[Tim Campbell]

Fennel and I do not agree at all.

Tastes like black licorice to me.

Can't stand either.

Yeah, I totally get that. I've done this with yellow and/or green squash. Just as good or better.

 

[Jeremy Calow]

Yes please! That looks amazing