Lamb Bolognese

Recipe

1 LB ground lamb

5 oz cubed pancetta 

1 shallot (chopped)

8 cloves garlic (chopped)

1 carrot ( chopped)

1/2 cup chopped basil

1/4 cup chopped parsley

1- 12oz can diced tomatoes

4 fresh roma tomatoes

1/3 cup dry red wine

1 TBSP olive oil

1/2 TSP salt

1/2 TSP chili flakes

1/4 TSP ground oregano

1/2 TSP cracked black pepper

1/2 TSP sugar 

1 Lb Casarecce Pasta 

1/2  cup grated parmesan cheese (for topping)

Directions

Bring water to a boil in a large pot. Add salt and olive oil to the pasta water and then drop in 1 pound of Casarecce pasta into the boiling water. Cook for about 7-9 minutes or until your preferred softness. Drain pasta and begin to cook your lamb meat sauce in the same pot you boiled the pasta in. Heat the pot on medium to high heat. Add the olive oil, shallots, garlic, chopped carrot, basil, and parsley. Let the herbs and veggies sauté and then add in the cubed pancetta. Let the pancetta cook to a brown crispy texture then pour in the red wine and let that deglaze before adding in the ground lamb. Once the ground lamb has been added now you can add in all the seasoning. Salt, chili flakes, ground oregano, black pepper, and sugar. Start browning the lamb and once it's cooked and seasoned add in the tomatoes. Let the tomatoes begin to fully break down while the sauce cooks on low for about an hour until it's nice and thick. If it begins to lose too much of it's juice while simmering just add in a little bit of chicken or beef stock. Once the sauce is done add in the pasta to the pot and begin to marry the sauce to the pasta noodles. I like to serve this pasta topped with chopped basil and parmesan cheese. 

Serving Suggestion: 4