Spring Pasta Bolognese With Lamb and Peas Recipe (2024)

This recipe was a bit of a disappointment. The sauce never emulsified and remained super brothy, despite having simmered it for 45 minutes. If I were to make again, I would half the amount of broth. The flavor could also use a bit more complexity and kick — I would add red hot pepper flakes and perhaps a splash of white wine.

Here in Italy a white ragù is cooked in a bit of white wine (like a cup), never broth. The sauce will be very thick, indeed the dissolved slow-cooked meat is the actual sauce. Pasta water at the end is sufficient to help it coat the pasta--usually fresh egg pasta like tagliatele; spaghetti does not pair well with densely textured meat sauces. We might brown one whole clove of garlic in the sauce and then remove it, but Italians fear garlic and would never add 6 chopped cloves.

This was excellent. Subbed half and half for the cream, just let cook a few minutes longer. Next time I will add a little mint at the end in place of parsley.

I added red pepper flakes, the juice and zest of a Meyer lemon, and mushrooms, but I substituted asparagus and swiss chard for the peas and spinach. The pasta, which was a narrow macaroni, cooked in the sauce as it simmered. So just one pot, 45 minutes, start to finish, including chopping, for a very tasty dinner with a delicious creamy sauce.

This was great. Made as written, except added a bit of extra spinach. Nice early spring meal - hearty but also fresh. The lamb worked very well with the other flavors.

Holy Moly this was amazing. We used impossible meat and it turned out fantastic. I only used 2 cups of chicken broth instead of 3 cups after reading all of the crybaby (albeit helpful) comments about being disappointed with watery sauce. I used oat milk instead of heavy cream and a Massive sprig of rosemary. Otherwise, no changes and it was SO so delicious. Another NYTimes Cooking Keeper!

Do not use all the broth 1 cup or maybe a little moreCrushed red pepper

I braised a lamb shank and used it all remaining braising liquid in the sauce instead of ground lamb. Collagen may have been useful for thickening the sauce, and the flavor was very good (would do two shanks next time). Doubled the spinach— would find way to get even more vegetables in next time. Super tasty.

We were having the same problem as a few others with the sauce not thickening up. I had simmered close to an hour and finally mixed a teaspoon of flour with a 1/4 cup of cream, added to the sauce and it the sauce thickened nicely in 12m. It was getting late and forgot to add the butter and we’d considered this is a ‘company worthy recipe’.

This recipe is great! The only thing you don't need to do is reserve pasta water (step 3) -- my sauce had plenty of liquid and it coated the pasta perfectly. I think the addition of lemon at the end is critical.

I took some of the suggestions from the comments, and this turned out quite lovely. Instead of 3 cups chicken stock, I used 1 cup of white wine--you'll have to use some more salt doing this--and added some chili flakes and a pinch of fennel seeds. Also used half-and-half as I didn't have heavy cream on hand. I used spaghetti, but a different noodle may be more well suited for this dish.

Definitely better as a one-pot recipe. Use a little more (a cup or two) chicken broth and cook the noodles in it. Solved the “too watery” issue and tastes better too!

Wow! I was so excited about this recipe because I love spring/lamb recipes. I read the comments and got half way through before I decided to make a bunch of changes because I could tell it wouldn't live up to my expectations. Replaced 1/3 of broth with white wine and let it cook off about 40 min. Then added whole milk, let it cook down about 40 min. Then added 1/2 of broth, let it cook off for 30 in, then added rest of broth and let it cook to desired texture. Results were incredible.

I followed the recipe exactly, and doubled it. It was far too soupy with the amount of broth ratio to heavy cream. I used heavy cream so that was not the issue. I also think 1 pound of ground lamb is a bit skimpy for 1 pound of pasta. Nice combo and flavor, I will decrease the broth next time just as I have learned from her other recipes that have coconut milk and broth combo, which also resulted with a soup consistency, and was noted by others.

Not bad. I added shallots, a few red pepper flakes, more garlic than called for, and subbed half the broth with white wine. Simmered for much, much longer than the recipe says–closer to an hour and a half–and it just barely emulsified. Next time will try adding a sprinkle of flour as others have suggested. Taste was incredible, though. Using ground lamb definitely makes it; don't sub for beef or pork if you can find the lamb!

Per others' suggestions, I modified the liquid in this recipe. First, I added 1 cup of white wine after the lamb and let it simmer until almost gone. Then I added 1 cup of chicken broth and 1/2 cup of half and half, followed by some asparagus (stems shopped to 1/2 inch pieces) and mustard greens since that's what I had on hand. Cooked the pasta separately and added it at the end with 1/2 cup of pasta water. Result was very tasty.

Fabulous recipe, restaurant quality, just make a few modifications: deglaze pot with 1/2 cup white wine after browning meat (I used ground veal). Add only 2 cups broth, the cream and 1 tsp. dried rosemary and 1/2 tsp. red pepper flakes. Simmer 30 minutes with lid OFF and sauce will thicken beautifully. I ended up using almost 1 cup pasta water. We thoroughly enjoyed the finished product. Thanks NYT Cooking!

Made this many times and love it. My preferences:- thyme > rosemary- cooking the pasta in the sauce- shorter pasta that holds the sauce- frozen spinach

Just OK needed a lot of jujjing

It was perfect as written.

This was great! It is one of those sauces where you stir and stir after adding the pasta and pasta water thinking it will never come together, but then all of a sudden it thickens up and it does and ooo yum!

Great recipe! Used leftover leg-o-lamb, so modified to throw lamb in to warm in the final stage. Also added a cup of white wine, per suggestions, in simmer stage. Saved pasta water to blend at end.Very delicious & celebrated our humble leftovers.

I thought this OK, however I did some subs, and forgot a few things. I forgot to save the pasta water...so didnt use. I used half and half instead of heavy cream. I used frozen spinach that I cooked and drained first, and I forgot the butter. I used Thai basil instead of parsley becasue I had it and wanted to use it. I would not sub the heavy cream again, and regret the ommission of the pasta water and the butter. None the less, I agree some red pepper flakes are in order.

Add wine to the sauce

Cooked it like Bolognese sauce - added I cup cream and reduced. Added 1 cup of wine and reduced. Added the broth and reduced to desired consistency. It takes longer but it's worth it. I also doubled the meat to 2 pounds and used blanched asparagus instead of spinach. Excellent!

Use 1c white wine instead of brothAdded 1-2c sliced shroomsUsed asparagus instead of peas and steamed a bit before addingExtra spinachAdded about 1tsp red pepper flakes, some lemon zest, lots pepper/ decent amount saltSome flour to thicken sauce at end (not sure needed)Used 1/2&1/2 instead of cream

Definitely use double the spinach or more, and more peas if you like. This was surprisingly savory and satisfying. Going into rotation and hope I remember when we have guests.

Second the comments about decreasing broth by a cup or so. White wine would be yummy. Didn’t have the parsley and it was still good! Too watery even added a bunch more parm to emulsify and couldn’t get it there.

Awesome dish. Mix in some lemon juice and salt right before you eat and use 1/2 cup white wine 1.5 cups broth instead of what the recipe says.

Having read prior notes, I used one cup of white wine and one cup of chicken broth rather than three. Also cut the butter in half. Excellent dish, especially with Rummo brand spaghetti.