Calabrian Lamb Ragu

Directions

• Step 1 Crisp the pancetta: To a large Dutch oven or heavy-bottomed pot, add 2 tablespoons extra-virgin olive oil. Set over medium heat, and saute 4 ounces thick-cut pancetta for 4 – 5 minutes until crispy.
• Step 2 Remove from the heat, and transfer pancetta to a paper towel lined plate. Set aside.
• Step 3 Sear the lamb: Season 1 ½ pounds lamb shoulder pieces with a generous pinch of salt and black pepper on all sides.
• Step 4 Increase the heat to medium-high, and arrange meat in a single layer. Sear on the first side until nicely browned, about 5 – 6 minutes. Flip and sear the other side until browned, about 3 minutes.
• Step 5 Remove the lamb from the pan and transfer to a plate.
• Step 6 Note: You may need to do this in 2 batches. Do not overcrowd, which can prevent proper searing.
• Step 7 Cook aromatics: In the same pan, saute 1 medium onion (finely diced), 1 medium carrot (finely diced), 1 stalk celery (finely diced), and 6 cloves garlic (finely minced) until soft and lightly browned, about 8 – 10 minutes, over medium heat. Season with a pinch of salt and pepper.
• Step 8 Note: Reduce the heat if the aromatics are browning too quickly, or add a splash of water to help deglaze the pan.
• Step 9 Add the pastes: Stir in 1 ½ teaspoons Calabrian chili paste, 2 tablespoons tomato paste, and 2 sprigs fresh rosemary. Saute for an additional 3 – 4 minutes until the paste caramelizes, transforming from bright red to brick red, and begins sticking to the sides of the pan.
• Step 10 Deglaze: Increase the heat to medium-high and add 1 cup dry red wine. Use a wooden spoon to scrape any bits of fond stuck to the bottom of the pan.
• Step 11 Cook for 3 – 4 minutes until the liquid has reduced by half and the alcohol smell dissipates.
• Step 12 Simmer: Stir in the reserved lamb, pancetta, 1 cup tomato passata, 1 cup water, a pinch of salt, and 2 teaspoons brown sugar. Bring the mixture to a boil, then reduce the heat and simmer, covered, at a gentle, constant bubble for 1 hour.
• Step 13 Uncover and simmer for an additional 45 minutes – 1 hour and 15 minutes until the lamb is completely tender. Stir occasionally, scraping any bits from the bottom of the pot.
• Step 14 Note: Stir occasionally to keep the lamb mostly submerged and prevent drying.
• Step 15 Shred the meat: Cool slightly, then remove and discard the herb sprigs. Shred the lamb with a fork or your hands, return it to the sauce, and stir to combine. Season once more with additional salt and pepper as needed.
• Step 16 Serve: Top with ¼ cup finely minced parsley and serve hot, alongside crusty bread, polenta, or pasta (recipe below).