1

Heat a large dutch oven over medium heat and add the oil. Once warm, add the carrots, celery and onion and sauté for about five minutes, until just starting to soften. Add the lamb and break apart with the back of a wooden spoon. Cook, stirring often until cooked through, about eight to ten minutes. Season with salt and pepper.

2

Add the garlic, sage and rosemary and cook for one minute.

3

Pour in about half the wine to deglaze and scrape up any bits on the bottom. Pour in the remaining wine and cook until reduced by half, about three to five minutes. Add in half the stock and half the milk and stir to combine. Bring to a simmer and then reduce the heat to low, cover partially and cook for 30 minutes, stirring occasionally.

4

After 30 minutes, pour in the remaining stock and milk. Cover partially again and cook for 30 minutes, stirring occasionally.

5

Cook the pasta according to package directions, until al dente, adding the frozen peas with five minutes remaining. Reserve the pasta water and set aside.

6

Add the cooked pasta and peas to the pot with the meat sauce and add ¼ of the pasta water and toss on low heat until combined, adding more water as needed. Stir in the butter and cheese and toss until glossy. Season with salt and pepper.

7

Divide the pasta onto plates and top with more parmesan cheese and parsley. Enjoy!

8

Substitutions: Gluten-Free: use a gluten-free pasta of choice. No rigatoni: use pappardelle or penne. No dairy: omit the parmesan cheese and butter. White wine: use dry vermouth, or use more chicken stock instead of alcohol.