Lamb Ragu

So on the eve of the last day of winter, I decide to make a very hearty pasta dish, Lamb Ragu! I have been on a bit of an Italian kick with good reason, Italians make some of the best food.

Lamb Ragu

for two

3/4 of a pound of flayed leg of lamb, cubed
1/2 a large onion, finely chopped (I use my Quisinart!)
1/2 a carrot, finely chopped
1-2 tablespoons of extra virgin olive oil (as if there is any other kind!)
a handful of fresh basil leaves, about half the bunch, finely chopped
1/4 lb pancetta or bacon, sliced into small bits
1/2 cup dry white wine
a little more than half a can of San Marzano crushed tomatoes
2 servings FRESH fettuccine or other thin flat pasta

In a deep sauce pan, over medium high, heat up the olive oil until very hot, almost smoking. Add the onions, carrots, basil and bacon or pancetta. Cook until all the fat is off the bacon. Season the lamb with plenty of salt and pepper. Brown the meat thoroughly in the pan. It always takes longer than you think, but browned food tastes better!.

Add the white wine to deglaze the pan. Let cook for about 5 minutes. Add the crushed tomatoes, 2 cups of boiling water and season with salt and pepper. Cover, lower heat to medium and simmer until the meat is tender, maybe about 20 minutes.

Remove the meat with a slotted spoon and keep warm. Add the pasta to the hot sauce and heat back up a medim high for about 2 minutes until the pasta is al dente. Serve immediately.