Fresh Bucatini with Spicy Lamb Bolognese


  1. Dice mirepoix into a ¼”x ¼” cube and reserve.
  2. In a small saucepan, add extra virgin olive oil and diced mirepoix. Season mirepoix with salt & pepper, cook for about 5 minutes on medium heat, stirring occasionally until onions become translucent.
  3. Add ground lamb, season with salt and pepper to taste, then stir until lamb is cooked through.
  4. Next add Italian crushed tomatoes, red pepper flakes, garlic clove, and cinnamon stick. Stir together and let simmer on low heat for about 15-20 minutes.
  5. Boil thawed Bucatini in salted water for approximately 6 minutes or until al dente. Remove pasta from boiling water and toss with spicy lamb Bolognese.
  6. Garnish with grated Parmesan and chopped parsley.


  • 5 oz Piancone Epicureo® Bucatini
  • 4 oz Piancone Epicureo® Ground Lamb
  • 2 tbsp Peak Fresh Produce® Onion(s), small dice
  • 2 tbsp Peak Fresh Produce® Carrot(s), small dice
  • 2 tbsp Peak Fresh Produce® Celery, small dice
  • 2 oz Piancone® Oil, Olive, Extra Virgin
  • 8 oz Piancone® Italian Tomatoes, crushed
  • 1 tsp Magellan® Crushed Red Pepper Flakes
  • 1 Peak Fresh Produce® Garlic, Clove(s)
  • 1 tbsp Roma® Cheese, Parmesan, grated
  • 1 cinnamon, stick
  • 1 tsp Peak Fresh Produce® Fresh Curly Parsley, chopped
  • salt and pepper, to taste