Makes about 6 cups
Ingredients
1 tablespoon olive oil
1 1/2 pounds ground lamb shoulder or leg
Salt
Freshly ground pepper
1 teaspoon ground cumin
4 ounces ground or finely chopped pancetta
1/2 onion, finely diced
1 small carrot, peeled and finely diced
1 small rib celery, finely diced
4 cloves garlic, thinly sliced
1 cup white wine
2 cups tomato puree
2 cups chicken broth
1/2 cup half-and-half
Pinch chili flakes
Pinch ground nutmeg
Directions
In a Dutch oven on high heat, warm the oil until smoking hot. Add the ground lamb and brown well, for about 15 minutes, occasionally scraping the bottom of the pot with a wooden spoon.
Season the meat with salt and pepper and half the cumin.
Add the pancetta, onion, carrots, celery and garlic and cook until the vegetables are slightly tender, but not browned, about 10 minutes. Season with a pinch of salt. Add the white wine and reduce by half.
Add the tomato, broth and half and half. Reduce the heat to low and simmer about 45 minutes until the sauce is thick. Season with salt, pepper, cumin, chili flakes and nutmeg. Chill until ready to use.
Serve over spaghetti or egg pappardelle.
