• 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 1/2 pounds ground lamb
  • 1 onion, very finely chopped
  • 1 small carrot, peeled and very finely chopped
  • 4 cloves garlic, finely chopped
  • 1 Fresno chili, seeded and finely chopped
  • Salt and black pepper
  • 2 fresh bay leaves
  • 2 teaspoons orange zest
  • 2 tablespoons rosemary, finely chopped
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 cup whole milk
  • 1 pound pappardelle pasta ribbons
  • Grated Parmigiano-Reggiano cheese
  • Coarsely chopped flat-leaf parsley, for garnish

Heat EVOO in a Dutch oven over medium-high heat. Pat lamb very dry and add to very hot pot; brown a minute or 2 without stirring. Then break up meat and continue to brown and crumble a few minutes more. Add in onions, carrot, garlic and Fresno chili. Season with salt and liberal amount of black pepper; soften 5 minutes more then add bay, orange zest, rosemary and tomato paste. Stir a minute then deglaze pan with wine. Add stock and milk, reduce heat to low simmer and cook 45 minutes, stirring occasionally.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta to al dente. Reserve 1/2 cup starchy liquid and drain. Combine pasta with sauce, using reserved starchy water to combine. Remove bay leaves and serve in shallow bowls topped with Parmigiano-Reggiano cheese and some parsley.