1 medium yellow onion
3 stalks celery
1 small bulb fennel
4 ounces finely-chopped pancetta (or good quality bacon)
2 tablespoons olive oil
1 pound ground lamb
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch Jamaican allspice
2 tablespoons fresh oregano
1 cup whole milk
1 cup dry Italian white wine
1 can (28.5 ounces) diced tomatoes with their juice
1 pound egg pasta (like tagliatelle or papardelle)
Parmigiano-Reggiano cheese for grating
Finely chop onion, carrot, celery, and fennel. In a Dutch oven over low heat cook pancetta until fat is rendered and pancetta is just beginning to brown. Add olive oil and chopped vegetables then raise heat to medium. Cook stirring frequently until vegetables are translucent and soft (about 8 minutes).
Add ground lamb, breaking it up with a spoon. Add 1 teaspoon salt, plus pepper, allspice, and fresh oregano. Cook until meat is brown.
Add milk. When it begins to simmer, reduce heat to low and cook gently, stirring occasionally until milk has mostly boiled away (about 30 minutes). Then add white wine and cook until it has mostly boiled away (another 30 minutes). Add diced tomatoes with their juice and bring back to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at barest simmer, 2.5 to 3 hours. Stir often to prevent sticking. Season to taste with more salt.
Server over egg pasta with lots of grated Parmigiano cheese!