• In a medium pot, heat 1 tbsp oil over medium. Stir in next 5 ingredients. Cook 5 minutes, stirring a couple times. Stir in another 1 tbsp oil, lamb and nutmeg. Cook 5 minutes, stirring several times, until meat is no longer pink.

  • Increase heat to medium-high and pour in milk. Simmer until almost evaporated, about 5 minutes. Add wine and cook until evaporated, about 3 minutes. Stir in tomatoes; bring to a simmer and reduce heat to medium-low. Cook 25 minutes, uncovered, stirring as needed, until thickened. Season with salt and pepper.

  • Serve Bolognese over papardelle with a dollop of ricotta, if using.

Nutrition Facts

450 calories; 13 g total fat; 460 mg sodium. 53 g carbohydrates; 26 g protein;