- 2 tbsp olive oil
- 1 onion, minced
- 1 carrot, peeled, minced
- 1/4 lb bacon, diced
- 1 bunch fresh basil, leaves only, minced
- sea salt and cracked pepper
- 1 lb boneless lamb shoulder, cut in 1/2 inch cubes
- 1 cup dry white wine
- 1 1/2 cups canned tomatoes with juice, mashed
- 2 cloves garlic, crushed
- 1/2 tsp dry thyme
- 1 lb orecchiette, raw
- Heat the olive oil on high in a dutch oven. Add the onion, carrot, bacon, and the basil. Cook until the bacon is crisp.
- Season the lamb with salt and pepper and then add to the pan, browning on all sides.
- Pour in the wine and simmer 5 minutes.
- Add the tomatoes, garlic, and thyme. Cover and simmer 1 hour.
- Cook the orecchiette in boiling salted water.
- Check the seasoning of the sauce.
- Serve the pasta with the sauce.