Ingredients

Instructions

1. Heat the butter and olive oil in a heavy saucepan over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5–8 minutes.
2. Add the prosciutto or pancetta and the chopped lamb. Cook, breaking up the meat, until fully browned and flavorful bits form on the pan bottom, about 8–10 minutes.
3. Pour in the red wine and let it evaporate while scraping up the browned bits from the bottom of the pan.
4. Stir in the tomatoes, tomato paste, salt, pepper and a pinch of dried hot peppers if using. Simmer gently for about 30 minutes, then add half of the chicken broth.
5. Cover and continue to simmer for another 60 minutes. Add additional broth a little at a time if the sauce becomes too thick; the texture should be rich and silky.
6. Taste and adjust seasoning as needed.
7. In the last five minutes of cooking, add enough heavy cream to slightly lighten the sauce and round out the flavors. Stir gently to incorporate.
8. Remove from heat and serve hot over pasta, used between lasagna sheets, or spooned onto polenta.