Ingredients
1/4 c. extra-virgin olive oil
1 onion
1 carrot
4 oz. thinly sliced pancetta
1 bunch basil
1 lb. boneless lamb shoulder
salt
Freshly ground black pepper
1 c. dry white wine
1 1/2 c. basic tomato sauce
1 1/4 lb. eggless pasta dough
Semolina or cornmeal, for dusting
2 tbsp. salt
Preparation
Step 1In a 10- to 12-inch deep sauté pan, heat the olive oil over high heat until almost smoking. Add the onion, carrot, pancetta, and basil, reduce the heat to medium-high, and cook until the pancetta has rendered its fat.Step 2Season the lamb with salt and pepper; add to the pan; and cook, stirring occasionally, until browned on all sides.Step 3Add the wine and simmer for 5 minutes. Add the tomato sauce and bring to a boil, then lower the heat to simmer and season with the salt and pepper. Cover and simmer gently until the meat is tender, about 1 hour.Step 4Meanwhile, shape the pasta into golf-ball-sized balls. One at a time, on a surface very lightly dusted with flour, roll each one into a rope 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.Step 5Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons of salt. Drop the pasta into boiling water and cook until tender, 7 to 8 minutes. Drain the pasta, toss into the pan with the sauce, and stir gently over medium-high heat for 1 minute. Divide evenly among four warmed pasta bowls, and serve.
