• 1/4 cup olive oil
• 1 1/2 lb lamb shoulder, cut into 1 inch cubes
• 1 small onion, finely diced
• 2 celery stocks, finely diced
• 1 large carrot, finely diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup red wine (I used zinfandel)
• 1 28 oz can diced tomatoes
• 3 cups chicken stock
• 2 bay leaves
• 2 tsp dried thyme
• 1 tsp fennel seeds
• 1/4 tsp crushed red pepper (or 1/2 if you want more heat)
• 1/2 tsp cumin
• 1 tsp coriander
• 1 large sprig rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb pasta (I like rigatoni or pappardelle for this hearty ragu) or gnocchi

Garnish with:

• olive oil for pasta and drizzling
• grated pecorino or Parmesan cheese
• fresh mint leaves, chopped