Step 1

Heat olive oil in a large pot over medium heat. Add the diced onion, celery and carrot, then reduce heat to low. Sauté till the vegetables become soft, without browning them.

Step 2

Add in the lamb, along with garlic, and break it up with a wooden spoon. Cook till it is no longer pink.

Step 3

Stir in the tomato paste and cook it for 2-3 minutes.

Step 4

Add wine and deglaze the pan. Simmer for 4-5 minutes, to allow the wine to reduce a bit.

Step 5

Add in your crushed tomatoes, beef stock and herbs. Stir until well combined.

Step 6

Bring the sauce to a low boil, then reduce heat to medium low. Allow to simmer uncovered for at least 2-3 hours. If the sauce begins to get too thick, stir in more water. Taste and adjust for salt, pepper and sugar.

Step 7

Toss with your favorite pasta, garnish with parsley and freshly grated parmesan cheese.