16 ouncesdried pasta, cooked al dente according to package instructions
Instructions
In a heavy pot or Dutch oven cook the bacon until done (don't drain the grease, it adds a ton of flavor) . Add the onions, carrots and celery and cook until softened, 5-7 minutes. Add the ground lamb and cook until no longer pink, breaking up any chunks. Add the red wine, bring to a full boil, and boil for about 3 minutes until it is mostly evaporated. Add all remaining ingredients, bring to a boil, reduce the heat to low, cover, and simmer for a minimum 3 hours, preferably 4 hours for the best flavor. Discard the bay leaf Add salt and pepper to taste.Serve with hot pasta and some freshly grated Parmesan cheese. SLOW COOKER VERSION: After boiling the red wine and adding in the remaining ingredients, transfer everything to the slow cooker and cook on LOW for 4 hours.