Home Lamb Ragu With Fresh Fettuccine

A quick meal using what we had in our freezer, I make fresh pasta using eggs from our hens. This came out delicious, and was very simple!

1/2# Ground Lamb
1/2 Yellow Own Small Dice
1 Carrot Small Dice
3 Small Celery Stalks Small Dice
4 Garlic Cloves Thinly Sliced
14oz Bianco DiNapoli Crushed Tomatoes
1 Table Spoon Tomato Concentrate
1/2 Cup White Wine
Herbs (Oregano, Basil, Thyme, Red Chili Flake)

Started out by browning the ground lamb in olive oil, once I had a fond starting I added the aromatics and herba, sauteed them before added tomato paste, deglazed all that with white wine and added the crushed tomatoes.

Once the pasta was cooked I tossed it in the sauce and put on some parsley and Parmigiano Reggiano.