Lamb Ragù Pasta

Ingredients

• 2 lbs lamb shoulder, cut into small cubes
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 cups lamb or beef stock
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 lb pappardelle or rigatoni pasta
• Grated Parmesan cheese for serving

Instructions

1. Brown Lamb: Heat oil in Dutch oven over medium-high heat. Brown lamb cubes in batches, about 8 minutes total. Remove and set aside.
2. Build Base: In same pot, sauté onion, carrots, celery until soft, 8 minutes. Add garlic, cook 1 minute.
3. Deglaze: Pour in wine, scraping up browned bits. Add tomatoes, tomato paste, stock, herbs.
4. Braise: Return lamb to pot. Bring to simmer, cover, cook 2.5-3 hours until lamb is fork-tender.
5. Finish: Remove herbs. Shred lamb with forks if desired. Cook pasta according to package directions.
6. Serve: Toss hot pasta with ragù, serve with Parmesan cheese.