Spring Pasta Bolognese With Lamb and Peas Recipe

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    "name": "Spring Pasta Bolognese With Lamb and Peas",
    "description": "This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.",
    "author": {
      "@type": "Person",
      "name": "Kay Chun"
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    "totalTime": "PT45M",
    "recipeYield": "4 servings",
    "recipeCuisine": "american",
    "recipeCategory": "dinner, pastas, main course",
    "keywords": "ground lamb, lamb, lemon, pea, rosemary, spinach, spring",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 4,
      "ratingCount": 2141
    },
    "nutrition": {
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      "@type": "NutritionInformation",
      "calories": 1117,
      "unsaturatedFatContent": "27 grams",
      "carbohydrateContent": "105 grams",
      "cholesterolContent": null,
      "fatContent": "57 grams",
      "fiberContent": "8 grams",
      "proteinContent": "47 grams",
      "saturatedFatContent": "26 grams",
      "sodiumContent": "1453 milligrams",
      "sugarContent": "9 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "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",
      "1/2 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",
      "1/2 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for garnish",
      "1/4 cup coarsely chopped fresh parsley, plus more for garnish"
    ],
    "recipeInstructions": [
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        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "Divide pasta among bowls. Garnish with more cheese, parsley and black pepper."
      }
    ],
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    "datePublished": "2021-03-29T00:00:00.000Z",
    "dateModified": "2021-03-30T17:00:00.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tammy"
        },
        "reviewBody": "Fantastic.  Glad I used these suggestions:  reduce the amount of broth to 2 cups, add some chili flakes, if using fresh peas put in 5 minutes before spinach.",
        "datePublished": "2025-06-23T01:56:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "ETR"
        },
        "reviewBody": "Can this sauce be made ahead except for adding peas and spinach?",
        "datePublished": "2025-06-15T19:08:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sean"
        },
        "reviewBody": "Very tasty recipe. To avoid the outcome that others commented about, you should EITHER increase the amount of meat and soffritto used OR reduce the amount liquid used to achieve a thicker sauce. Wine is a welcome addition to deglaze the pot after browning the meat and sautéing the soffritto. \n\nPS: I also prefer to cook sauces in the oven when possible at 300 degrees F as it provides a more consistent, 360 degrees of heat around the pot. Obviously requires a oven safe pot or dutch oven.",
        "datePublished": "2025-06-13T15:26:20.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tiffany Marsh"
        },
        "reviewBody": "Took over an hour to reduce at a simmer, finally emulsified after adding 1/4 c more cream. Delightful once finished but took longer than expected.",
        "datePublished": "2025-06-02T19:36:13.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "master chef"
        },
        "reviewBody": "Made turned out awesome. I did 2 cups of chicken broth and left out the spinach. The sauce does emulsify but you do need to vigorously mix the pasta in sauce - I promise it comes together",
        "datePublished": "2025-05-31T07:00:54.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jordan"
        },
        "reviewBody": "Delicious. Subbed beef for lamb and sage for rosemary. I roasted the garlic beforehand because using raw garlic sounded too harsh for the recipe. Following the suggestions here, I split the non-cream liquid between white wine and broth. The sauce cooked down nicely, but still wasn’t as thick as I would have liked. Will make again and experiment with the sauce.",
        "datePublished": "2025-05-25T01:19:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "karen koop"
        },
        "reviewBody": "Thought this was very good and definitely important to use lamb as its subtle flavor contrasts w beef. I didnt have a problem w it not cooking down, but i probably had more than a cup of onions and equal amounts of carrot, so maybe that helped. Great spring dish!\nDefinitely could add some white wine, or mushrooms. I liked the simplicity of it and didnt think it needed a kick of crushed red pepper, but i also use a lot",
        "datePublished": "2025-05-09T13:27:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Cari"
        },
        "reviewBody": "Only gave it 2 stars because it needed a ton of modifications in order to hit the table in 45 minutes. Drain the fat off the meat or skip the olive oil and cook the veggies in the fat from the lamb. Add 1/2 cup wine. Reduce the broth by 1/2. Reduce the cream by 1/2. Skip the butter. As written it is soupy, fatty. Unless your meat is super lean, the extra oil and butter are totally unnecessary.",
        "datePublished": "2025-05-08T00:06:30.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Casper Pike"
        },
        "reviewBody": "So good. Complex flavors, rich but not heavy.  It will be my new go-to recipe for a \"fancy\" pasta.  I am sure it could be adapted into a vegetarian/vegan recipe with French green lentils and dairy/cheese substitutes.\n\nNote: Next time I am going to decrease the stock from 3 to 2 cups.  Still fairly liquid after 30 min reduction.",
        "datePublished": "2025-05-06T00:54:46.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "CL"
        },
        "reviewBody": "I made this recipe for one knowing I wanted leftovers and also wanted to let the sauce have sometime to come together before I ate it so I started cooking in the late morning of a lazy Sunday and followed the recipe up to the point you start cooking the pasta. Then, I let it cool down and popped it in the fridge for a few hours until we were ready to eat and then followed the rest of the recipe but portioned those steps out for one person while reheating about half the sauce over low heat while the pasta water was boiling/pasta was cooking. \n\nIt turned out great, and also after portioning the rest of the sauce into thirds the next day and freezing them, I was able to have this again by just heating up the sauce (it takes a little longer from frozen and I would recommend making sure the sauce is fully thawed before starting to cook the pasta) and getting the necessary fresh ingredients. It was just as good as when I made it originally if not better.",
        "datePublished": "2025-05-05T00:00:04.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kim, Los Angeles"
        },
        "reviewBody": "Here's the thing. If you like bland, bland foods, then this is spot on.  But otherwise, meh. I had no problems with emulsification. I think it needs a lot more cheese, a lot, lot more lemon, and something spicy.  It's like invalid food.",
        "datePublished": "2025-04-22T03:49:12.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Caroline"
        },
        "reviewBody": "I made this for the second time tonight, making some tweaks from the original. I used half a pound of lamb, and added sliced mushrooms after cooking the lamb.\nUsed 3 tsp better than bullion   2 cups water and maybe 1/3 or 1/2 cup of milk.\nKept seasoning with salt and pepper throughout\nUsed 3 shapes of pasta bc that’s what I had on hand, but it made for a whimsical dish!",
        "datePublished": "2025-04-15T00:03:12.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tammy"
        },
        "reviewBody": "I doubled this recipe for a dinner party. What a mess!!!  It separated and simply had too much liquid. I strained the meat, carrots and onions from the rosemary infused stock and cream. Used an immersion blender and added in some cornstarch to about half the liquid before adding the meat/veggie mixture back in. Then proceeded with the original recipe adding peas, spinach, butter, lemon juice and parm.  I saved the excess liquid in case it was required. \n\nI’ve made this recipe numerous times without issue but first time doubling it…won’t do that again!",
        "datePublished": "2025-03-20T20:03:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Katy"
        },
        "reviewBody": "Disappointing. The sauce didn't thicken up, the ratios seemed off for 4 servings, and overall it seemed underseasoned.",
        "datePublished": "2025-03-14T22:52:59.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Amy"
        },
        "reviewBody": "This is AMAZING! I made a few modifications, but really sticked to the overall directions. For the 1Cup of Onion I did 50/50 yellow onion and leek, minced. Used White Pepper instead of Ground Black. 1.25 cup Low Sodium Chicken Stock & 1 c White Wine (Dry Vermouth). 1 Tsp dried Rosemary. Egg Noodles instead of spaghetti. 1/2c chopped asparagus & 1/2 c. defrosted peas. 2c *minced* fresh baby spinach (because my kid doesn't like big leaf). Cooked down about 10 min longer. Family Wolfed it Down.",
        "datePublished": "2025-02-19T03:30:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Max Alexander, Rome, Contestant MasterChef Italia 2020-2021"
        },
        "reviewBody": "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.",
        "datePublished": "2022-02-23T09:36:29.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Andrea"
        },
        "reviewBody": "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.",
        "datePublished": "2021-04-04T14:05:58.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tom"
        },
        "reviewBody": "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.",
        "datePublished": "2021-04-04T00:14:05.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Meredith"
        },
        "reviewBody": "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!",
        "datePublished": "2021-04-11T02:44:49.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sally"
        },
        "reviewBody": "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.",
        "datePublished": "2021-04-08T15:31:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Melissa"
        },
        "reviewBody": "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.",
        "datePublished": "2021-04-03T04:10:44.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Smrh88"
        },
        "reviewBody": "Do not use all the broth 1 cup or maybe a little more\nCrushed red pepper",
        "datePublished": "2021-04-10T15:32:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Allegra"
        },
        "reviewBody": "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.",
        "datePublished": "2022-06-27T22:42:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Maggie B"
        },
        "reviewBody": "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.",
        "datePublished": "2021-04-04T23:24:54.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Joe"
        },
        "reviewBody": "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.",
        "datePublished": "2022-04-25T16:13:12.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Beth"
        },
        "reviewBody": "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.",
        "datePublished": "2021-05-11T20:16:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "TimP"
        },
        "reviewBody": "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’.",
        "datePublished": "2021-04-10T03:35:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "jonas"
        },
        "reviewBody": "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!",
        "datePublished": "2022-06-03T23:19:00.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "MECR"
        },
        "reviewBody": "Instead of 3 cups chicken broth, used one cup broth and one cup white wine. \n\nUsed half and half instead of heavy cream.  \n\nIt takes longer than 30 min to thicken the sauce. \n\nWhen using fresh peas, allow five minutes to cook before adding spinach. I used only 2-3 oz. spinach leaves, which seemed sufficient. \n\nFettuccine works well.",
        "datePublished": "2022-06-29T13:49:34.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Richard"
        },
        "reviewBody": "What might you have done wrong? Maybe your ground meat contained a lot of liquid that you should have poured off. All other comments rave about this dish.",
        "datePublished": "2021-04-04T16:21:59.000Z"
      }
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    "description": "This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.",
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