Tagliatelle with a Lamb Ragu Steeped in Red Wine

2 Lamb shanks (1 ½ pounds)

4 Tablespoons olive oil

1 Large onion, chopped

2 Cloves garlic, chopped

14 Ounce can diced tomatoes

1 Small can tomato paste

2 Carrots, diced

1 Rib of celery, diced

1 Bay leaf

Pinch crushed red pepper

1 Teaspoon chopped rosemary

Black pepper

Salt as required to correct the seasoning at the very end

1 Teaspoon sugar

Pinch each of sage and oregano

½ Bottle red wine

1 Cup of water

1 Pound of tagliatelle or wide egg noodles

Garnish

Chopped Italian Parsley

Pre-chop the vegetables. In a Dutch oven, add olive oil until hot. Brown lamb shanks on all sides. When brown, remove shanks then add the chopped vegetables (except garlic and diced tomatoes). Sauté vegetables until onion begin to clear. Add garlic and cook 1 minute while stirring. Add tomato paste and rest of the herbs, and pepper. Stir for four minutes. Add tomatoes. Add wine. Return shanks to pot. Add bay leaf and additional water so liquid comes up on the shanks a bit.

Let the covered pot come to a low boil and place in a pre-heated oven at 300 F for 3 hours or more. About 2 hours in, check the water level adding more if necessary. Cook until lamb falls off the bone. Taste the sauce. Add a bit of sugar, and salt until properly seasoned. Serve over tagliatelle cooked al dente on a generous platter. Garnish with parsley.