Lamb Ragu with Mafalde Pasta

Feel free to substitute beef, rabbit or duck in this recipe for excellent results.
Ingredients:
2 pound lamb shoulder - 2-inch diced, seasoned liberally
1 pinch salt and pepper - to taste
3 tablespoon(s) olive oil
1 medium onion - peeled and medium diced (Learn How)
4 garlic cloves - peeled, smashed and chopped (Learn How)
1 carrot - peeled and medium diced (Learn How)
1 celery stalk - medium diced (Learn How)
1/2 cup(s) fennel - medium diced (Learn How)
2 tablespoon(s) tomato paste
1 can(s) diced tomatoes - (28 oz.)
1 cup(s) red wine
4 cup(s) beef stock - or chicken
1 - bouquet garni - (bay leaf, thyme and parsley stems)
1 pound pasta (mafalde) - cooked according to directions
1/4 cup(s) basil - chiffonade

Steps:

-Season the lamb and let it sit at room temperature while the vegetables are prepped.

-Heat a large Dutch oven to medium-high and add the oil. Brown the lamb in batches so it does not steam the meat.

-Set the browned lamb aside and saute the the onions in the same pot. Turn the heat down to medium.

-Preheat oven to 250 degrees.

-Saute the onions until translucent; and add the garlic, carrot, celery and fennel; saute for 2 minutes.

-Add the tomato paste, diced tomatoes and red wine. Let the red wine reduce by a third and then pour in the stock.

-Let the stock heat up to a simmer, then add the meat back in; tuck the garni into the stock.

-Cover and cook the ragu for 2 hours at 250 degrees.

-Once the meat is fork tender, spoon over mafalde and garnish with basil.

Garnish with cheeses such as ricotta salata, feta, goat or parmesan.

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