A Cozy Kitchen: Lamb Bolognese
Bringing back What I Made this Week! This one is entirely because I ate this dish in Greece, specifically in Heraklion at a restaurant called Kouzeineri (The Meat Lounge) which was DELICIOUS and the bread there ruined me for all other bread. I wish I could've interrogated them to find out their secrets because hnggg.
Anyway. I am always overjoyed when I can come back from traveling with a dish I want to try making, and this one was extremely successful! Here are my notes:
This recipe neglects to include pasta in its list of ingredients, and it only mentions it further down in the instructions. I hate when recipes do that, so. It calls for paparadelle, which I'm not a big fan of, so I just bought pasta I felt like eating, which happened to be cavatappi.
I did not use olives because ew, olives. Tasted fine without them.
I also did not use red pepper flakes. I hate them and also didn’t want any spiciness.
When cooked down this much, I really can't tell the difference between onions and shallots. I just can't. And I can't buy shallots except in large quantities, so, I just used a small piece of a regular onion. Again: tasted fine.
I also couldn’t get cherry or diced San Marzano tomatoes, so I got whole peeled ones and followed the instructions to crush them with a fork as though I were using cherry tomatoes. Once again, this worked fine. I went don’t know that you can’t just use regular diced tomatoes but given the high bar I had set in Crete, I thought it might be worth it to shell out a bit. All I can say is the sauce is really really good, so maybe it was worth it.
