Ragu di Agnello

• 1 carrot
• 1 celery stalk
• 1 onion
• 2 cloves garlic
• 1 lb. lamb shoulder
• 1 Tbsp. tomato paste
• 1 cup red wine
• 28 oz. canned whole plum tomatoes
• 2 cups beef or chicken stock
• 2–3 rosemary sprigs
• 1 bay leaf
• 3–4 Tbsp. olive oil
• Salt and pepper
• 1 lb. Pappardelle pasta or pasta of choice
• Pecorino cheese

Pre-heat your oven to 325°F.

Cut the lamb into 1" cubes, dice the onion, carrot, and celery finely, and mince the garlic.

Add 1–2 Tbsp. of olive oil to a Dutch oven or large pot and brown the lamb—see that it gets a good sear to lock in the juices. Transfer the lamb to a bowl and drain off all the fat.

Add another 1–2 Tbsp. of olive oil to the same pot you browned the lamb in and sauté the finely chopped carrot, celery, and onion slowly until they soften and start to caramelize.

Once soft, add the finely chopped garlic and sauté for 30 seconds or so. Now add the tomato paste and stir it around until it has coated everything.

Add the lamb back to the pot and stir everything together. Add the red wine and scrape the bottom of the pot to loosen the caramelized bits stuck there, then bring things to a simmer and cook until the wine has reduced by half.

Once that's reduced, add the stock and canned tomatoes, breaking up the tomatoes if they're whole. Add the rosemary and bay leaf and a good pinch of salt and pepper, give everything a good stir and bring it back to a simmer.

Cover the pot and place it in your pre-heated oven for 2.5–3 hours. Check every so often if it's getting a little dry and add a little more stock or water.

After 3 hours, take the pot out of the oven and put it on a low burner. Remove the rosemary and bay leaf, taste the ragu, and add more salt if needed. If your arteries can stand it, you might add a couple of Tbsp. heavy cream here.

Bring a large pot of salted water to a boil and cook your pasta until al dente while keeping the ragu warm.

Once the pasta is cooked transfer it into the ragu pot and toss until it's completely combined with the sauce. Serve in bowls topped with finely grated pecorino cheese.