A rich, hearty, and nearly effortless ragu. Warm 1-2 tablespoons of olive oil in a heavy-bottomed pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl. Add another 1-2 tablespoon of olive oil to the same pan and saute 1 finely chopped carrot, 1/2 cup of finely chopped celeriac and 1 chopped onion until soft. Add 2-3 cloves minced garlic and saute until fragrant. Return the lamb to the pan and mix to combine. Add a glass of red wine (optional). Once reduced, add 2 cups of chicken broth and a jar of 1000 Stone Farm tomato sauce. Stir to combine. Add a good pinch of rosemary salt and some pepper.
Let the ragu simmer slowly on a medium-low heat, uncovered for 2-3 hours, adding more broth or water if it starts to dry out.
Taste and season as needed.
Serve with your favorite pasta along with some grated hard cheese.