Maltagliati di Pane with Braised Lamb Neck and Rosemary

Ingredients

• 1½ tbsp olive oil
• 2 boneless lamb necks (about 800gm each)
• 80 gm mild pancetta, diced
• 1 each Spanish onion, celery stalk and carrot, diced
• 2 garlic cloves, finely chopped
• 120 ml robust red wine
• 400 gm canned crushed tomatoes
• 200 ml veal stock
• 2 rosemary sprigs
• 150 gm frozen peas, defrosted
• 2 tbsp aged red wine vinegar, or to taste
• To serve: finely grated pecorino pepato and parmesan
• Maltagliati di pane
• 150 gm "00" flour (1 cup)
• 110 gm fine dried breadcrumbs
• 3 eggs, lightly beaten
• ¼ cup finely chopped flat-leaf parsley
• For dusting: semolina flour