Egg Pasta with Lamb Sauce: Tagliolini Col Sugo di Agnello

Ingredients

• 1 bunch basil leaves finely chopped
• 12 ounce canned tomatoes crushed canned
• 1  carrots finely chopped
• 1 cup cooking wine dry white
• 0.8 pound egg tagliolini fresh
• 1.5 pounds lamb shoulder cut into small chunks
• 2 tablespoons olive oil extra-virgin
• 1  onion finely chopped
• 0.3 pound pancetta diced finely
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. In a large, fairly deep skillet, heat the olive oil over high heat until almost smoking.
2. Add the onion, carrot, basil and pancetta and cook over medium-high heat until the pancetta fat has been completely rendered. Season the lamb with salt and pepper and add it to the pan, cooking until it is browned.
3. Add the wine, let it cook 5 minutes, then add the tomatoes and 4 cups boiling water. Season with salt and pepper and cook, covered, until the meat is tender. With a slotted spoon, remove the meat and keep it warm, then add the fresh pasta to the sauce and cook until al dente. When the pasta is cooked, return the meat to the pan, stir gently over heat for a few minutes and divide evenly among 4 warmed pasta bowls to serve.