Lamb Ragu over Pasta Noodles - Cascade Creek

Ingredients

• 3 lbs American Lamb shoulder, cut into 1/2-inch pieces
• 1/4 cup Olive oil
• 2 ounces Butter
• 2 ounces Olive oil
• 1 cup Chanterelle mushrooms
• 1 small Onion, small diced
• 2 Carrots, small diced
• 5 tbsp Diced fennel
• 3 Garlic cloves, thinly sliced
• 1/2 cup Tomato paste
• 1 cup Red wine
• 2 cups Lamb sauce
• 1/2 cup Golden raisins, soaked in warm water
• 1 cup Diced plum tomatoes
• 1/2 tsp Fresh oregano
• 1/2 tsp Rosemary
• 5 Basil leaves, ripped
• 2 tbsp Extra virgin olive oil
• To taste Kosher salt
• To tatse Crushed red pepper flakes
• 1/2 lbs Pappardelle or fettuccini