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Weeknight Lamb Bolognese

Ingredients

• 2 oz diced pancetta
• 3/4 cup diced carrot
• 3/4 cup diced onion
• 3 cloves minced garlic
• 1/4 tsp red pepper flakes
• 1.5 lbs ground lamb
• 1/2 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 cup dry red wine
• 2 bay leaves
• 1 tsp dried thyme
• 3.5 cups marinara sauce
• 1/2 c whole milk
• 1 lb pasta
• 1/2 cup shaved parmesan

Directions

In a dutch oven cook the pancetta over medium heat - tossing occasionally until browned (not crispy). Add carrot, onion, garlic and pepper flakes - increase heat to medium-high. Cook until veggies are tender. Add lamb, salt and black pepper - cook until the meat is browned - breaking it up. Drain excess fat.
Stir in the red wine, bay leaves and thyme - bring to rapid simmer. Cook stirring until wine reduces and there is only a small amount of liquid. Add marinara and bring to boil. Reduce heat to light simmer until sauce has thickened - maybe 20-30 minutes.
Discard the bay leaves and stir in the milk - for 10 more minutes.