Lamb Bolognese

• .75 Ground Pancetta
• 4 lbs coursely chopped lamb
• olive oil for browning meat
• 1.25 Tbsp kosher salt
• 1.5 tsp sugar
• 1 tsp whole fennel seeds
• 1 tsp chili flakes
• 1/8 ounce chopped fresh rosemary
• .25 onion
• .5 stalk celery
• .25 ounce garlic
• .25 carrot, minced
• 6 cups canned, crushed plum tomatoes
• 3.25 oz heavy cream

1. mix lamb, pancetta, salt, sugar, fennel seeds, chili flakes, and rosemary together. Chop all veggies including the garlic and keep seperate from the meat.
2. In a larg stockpot, brown the lamb mixture in olive oil. Keep stirring the meat to avoid large chunks. Drain the fat as the lamb browns. When all the meat is browned, add veggies and cook for about 10 minutes. Add the tomatoes and simmer for at least 1 hour. When the lamb is tender, add the heavy cream. Remove from heat and serve.

ground pancetta, lamb, olive oil, kosher salt, sugar, fennel seeds, chili flakes, fresh rosemary, onion, stalk celery, garlic, carrot, tomatoes, heavy cream

Taken from www.epicurious.com/recipes/member/views/lamb-bolognese-50083200 (may not work)