The best things in life aren't rushed, and the same applies to our mouthwatering lamb ragù recipe. It's a culinary axiom that merits patience; a slow burn on the stove yields flavors of staggering depth and complexity.

Beginning with simple but crucial ingredients - finely chopped carrots, onion, and red bell pepper - everything must be done with calculated measured steps. Allow these vegetables to tenderly sauté for exactly 12 minutes, tweak the heat if necessary to ensure they're just slightly browning and tender. No rush- you’re building a flavor foundation here.

The orchestra of ingredients continues to swell as tomatoes and broth are introduced to the mélange. Allow this symphony of flavors to simmer for a good 90 minutes, in which the different tastes intermingle and become more potent.

When it comes to canned tomatoes and wine, consider going for premium choices, because their bold flavors are central in this recipe. For tomatoes, the San Marzano category works best with its robust, sweet, and low-acidity profile. For wine, a dry red that you favor is recommended – not only is its flavor imbibed into the sauce, you can savor a glass in the backdrop of the sauce's simmering serenade.

To get started on your lamb ragù journey, here’s everything you'll need:

Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil (divided) 2 large carrots (finely chopped) 1 large onion (finely chopped) 1 medium red bell pepper (finely chopped) 4 ounces thickly sliced pancetta (cut into 1/4-inch dice) 1 pound boneless lamb shoulder (cut into 1/2-inch dice) 3/4 cup dry red wine 1 (28-ounce) can peeled Italian tomatoes (coarsely chopped, juices reserved) 1 cup chicken stock or canned low-sodium broth 1 bay leaf 1/2 teaspoon crushed red pepper Kosher salt Freshly ground black pepper 1 pound rigatoni Freshly grated Pecorino Romano cheese for serving

The lamb ragù, if you manage to resist eating it all at once, can be refrigerated for up to 5 days or frozen for up to 1 month. Pair it with a soft, generous Montepulciano d'Abruzzo for a perfect tango, complementing the lamb's robust flavors and the sweet undertones of the carrots.