Lamb Ragu with Spaghetti alla Chitarra

Instructions

1. Heat oil in a 5 to 6 quart Dutch oven or other heavy-bottom pot over medium-high heat.
2. Season lamb on both sides with salt and sear on one side until well browned, 3 - 4 minutes.
3. Using tongs, turn and sear other side until browned, additional 3 - 4 minutes.
4. Transfer lamb to a separate dish, cover and set aside.
5. Reduce to medium heat. In the same pan, add carrots, celery, onions, garlic, and herbs.
6. Cook for several minutes, stirring frequently until onions become translucent.
7. Return lamb and any juice to the dutch oven. Raise heat to medium high and pour in wine. Cook for 1 - 2 minutes and add tomatoes.
8. Bring to rapid simmer, then reduce heat to low.
9. Let sauce simmer on low covered for 2 hours or until meat is fork tender.
10. Once ready to serve, cook pasta according to package directions. Drain pasta and set aside.
11. Using a fork, gently shred lamb and stir to combine.
12. Serve lamb ragu over pasta and sprinkle with cheese.