3 # Boneless lamb leg
1 # Pork butt
1 ea onions
1 ea celery
2 ea carrots
½ c garlic, chopped
1 c white wine
4 T tomato paste
2 c crushed San Marzano tomatoes, drained
1 T chili flakes
1 ea bay
1 T mint
2 c veal stock or rich chicken stock
1 # Fresh papperdelle
1 c grated pecorino
Set a large pot of salted water to boil. Freeze the grinder attachment. Cut the meats into 1” cubes and put in freezer while you prep other ingredients.
Peel the carrots, rough chop and pulse in food processor until very small. Chop onion and celery and pulse like carrots.
Grind the meats twice through medium die.
In a medium saucepan, heat ½ cup oil and add meat. Stir frequently and cook until no more pink. Add vegetables, herbs, garlic and chilis and continue to cook over medium heat, stirring regularly, 20 minutes. Add the wine and cook until dry. Add the tomato product and cook another 5 minutes. Add the veal stock and cook until reduced by half. Check for seasoning.
Cook the pappardelle in the salted water until tender, 45 seconds. Toss with the lamb ragout, and divide into 4 warmed bowls. Top with the pecorino. Serve immediately.
4 main course portions, or 8 primi portions.