Creamy Lamb Bolognese

Creamy lamb bolognese is the cozy, fresh dish you didn't know you needed tonight.
Publish date:
Creamy Lamb Bolognese

Recipe by Colu Henry

Start to Finish: 25 minutes

Servings: 4


  • 2 tbsp. olive oil

  • 1 medium shallot, finely chopped

  • 1 clove garlic, chopped

  • 1 lb. ground lamb

  • 1 tsp. ground cinnamon

  • 1/2 tsp. cayenne

  • 1 can (28 oz.) diced tomatoes

  • 12 oz. medium pasta shells

  • 1/3 cup plain Greek yogurt, plus 1/4 cup for garnish

  • 2 tbsp. torn fresh mint


1. In a large deep skillet, heat the oil over medium. Add the shallot and garlic; cook, stirring occasionally, until translucent, about 4 minutes. Add the lamb; cook, breaking up the meat with a spoon, until browned, about 7 minutes. Spoon off and discard all but 2 tbsp. of fat. Stir in the spices; season with salt and pepper.

2. Add the tomatoes with juices and 2 1/2 cups water. Bring to a boil over high heat. Add the pasta. Cook over medium-low heat, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.

3. Off heat, stir in 1/3 cup yogurt; season. Divide among bowls. Top with the remaining 1/4 cup yogurt and the torn mint.