Lamb ragu

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add a splash of olive oil and then add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes, or until the vegetables are softened.
Add the ground lamb to the pot and break it up with a spoon. Cook the lamb until it's browned and cooked through, stirring occasionally to break up any clumps.
Once the lamb is browned, add the tomato paste and stir it in. Cook for another 2-3 minutes to allow the tomato paste to caramelize slightly.
Pour in the red wine (if using) and allow it to simmer for a few minutes, reducing slightly.
Add the crushed tomatoes, beef or vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper to the pot. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, stirring occasionally. The longer it simmers, the more flavorful it will become. If the sauce gets too thick, you can add a bit more broth or water.
While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
Taste the lamb ragu and adjust the seasoning with more salt and pepper if needed.
Serve the lamb ragu over the cooked pasta. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Enjoy your delicious lamb ragu!