Ingredients
¼cupextra virgin olive oil
1onion
1carrot
4ozpancetta,thinly sliced
1bunchbasil
1lblamb shoulder,boneless
salt
freshly ground black pepper
1cupdry white wine
1½cupsbasic tomato sauce
1¼lbsegg less pasta dough
semolina,or cornmeal, for dusting
2tbspsalt
Preparation
In 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.
Season the lamb with salt and pepper; add to the pan; and cook, stirring occasionally, until browned on all sides. Add 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 for about 1 hour, until the meat is tender.
Meanwhile, 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 ¼-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. Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons of salt.
Drop the pasta into boiling water and cook for 7 to 8 minutes, until tender. 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.
