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Ingredients

• Cooking Time: 90
• Servings: 4-6
• 2 cups durum flour* or all-purpose flour OR 1 pkg.of premade fettuccine
• 3 large eggs
• 2 ounces red beet, roasted for 30 minutes, cooled, peeled, pureed, and squeezed in cheesecloth to remove as much moisture as possible
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
• semolina flour for dusting a sheet pan
• approximately 1/3 cup extra virgin olive oil
• 1/2 cup chopped shallot
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 2 cups boneless lamb from the shoulder or leg, cut into 1/2-inch dice
• fine sea salt
• freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 1 cup veal or chicken stock
• 1 herb sachet: 2 garlic cloves, 1 bay leaf, 4 crushed juniper berries, and 5 peppercorns tied in a cheesecloth bundle
• 1 cup peeled frozen chestnuts or chestnuts in natural juice
• 2 cups peeled butternut squash in -inch dice
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 garlic clove
• 2 teaspoons light brown sugar
• *The term durum flour means hard flour. Also know as 00 flour, this Italian favorite is available from Italian grocers and specialty shops.

Description

Lamb Sauce Is One Of The Most Popular Sauces In Tuscany. Often It Begins Life As Lamb Stew, Which Is Then Ground Up The Next Day To Make A Pasta Sauce.This Recipe Goes Right To The Second Stage Making..

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