Lamb Bolognese Recipe from Christopher Thompson, executive chef of the Nickel
1 white onion, minced 1 medium carrot, finely diced 2 tablespoons bacon fat 2 tablespoons extra virgin olive oil 6 cups San Marzano tomatoes, crushed by hand 2.5 pounds ground Colorado lamb
1) Sweat the onion and carrot in bacon fat and oil. Cook until soft. Remove from the pan but retain the oil.
2) Brown the ground lamb, then add the carrot and onion back in with the tomatoes.
3) Bring to a simmer, adjust heat to low and stir occasionally, about three hours. Salt to taste.
At the Nickel, Thompson serves the sauce with mascarpone and ricotta gnocchi -- but his Bolognese is so good, I'd understand if you can't resist sneaking a few bites straight from the pot.