FUSILLI AVELLINESI CON RAGU D' AGNELLO

Ingredients	Quantity
Ground lamb	1 lb.
Extra virgin olive oil	2 oz.
Brown onion, finely chopped	7 oz.
Carrots, finely chopped	4 oz.
Celery, finely chopped	4 oz.
Red wine	1 oz.
Kosher salt & black pepper	to taste
Fresh rosemary, sage, & thyme, minced	1 tsp.
Garlic cloves, minced	1 Tbsp.
Hickory smoked bacon	1 oz.
Carmelina Brands® Whole Peeled Tomato	(1) 3kg can
Grated Parmesan cheese	2 oz.
Fresh basil, to garnish	1/2 oz.
Fusilli Avellinesi	1 1/2 lbs.

Method & Formula

First, marinate the lamb with wine, a pinch of salt & pepper, and fresh herbs. Refrigerate 30 minutes. In a large sauce pan, gently heat the oil, following with bacon and cook for a minute. Drop in the vegetables and garlic and continue to cook until the vegetables are tender and translucent. Add the ground lamb, season with salt & pepper and stir to combine. Cook all the ingredients on medium heat until all the moisture released from the lamb has absorbed. Add the tomato sauce and bring to a boil. Simmer the sauce for 45/60 minutes stirring frequently with a wooden spoon to prevent burning on the bottom. Toss with fusilli garnished with parmesan cheese and fresh basil. Enjoy!

Yield	Acceptable Pairings
10 servings	Barolo