Lamb Ragù d’Abruzzo with Rosemary |

Ingredients

• 2 lbs lamb shoulder, cubed
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 tbsp tomato paste
• 1 cup dry red wine
• 28 oz crushed tomatoes (canned or fresh)
• 1 cup chicken or lamb stock
• ½ tsp red chili flakes (optional)
• Fresh parsley, chopped, for garnish
• Pecorino Romano cheese, for serving
• Pasta (pappardelle, rigatoni, or tagliatelle)