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OK bolognese experts, I need some quick info....

  • jnk Oct 24, 2008 12:13 PM
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Well, lamb it is, and I'm about 45 minutes into the process. The celery, carrots, onion are borwned and the garlic sauteed. he lamb is now in the pot with them and it's given off a bit of grease. Do I drain the mixture, or keep the grease in there. I'm sure the grease adds a lot of flavor, but I don't see how the lamb can brown with that much liquid in there. THanks

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  1. I think I'd drain off some of the fat ....

    2 Replies
    1. re: MMRuth

      THanks for the QUICK reply!

      1. re: jnk

        No problem - lamb has a lot more fat than the meats usually used, so I think that makes sense. You could save the fat and add it back later if you think the sauce needs it.