This hearty version of a classic Italian ragu (very similar to a Bolognese sauce) used ground lamb instead of beef, veal or pork.  Seasoned with fragrant star anise and black peppercorns, this wonderfully tasty pasta sauce works well over linguine, pappardelle or even a small campanelle pasta.  The sauce gets its hearty taste and texture from the traditional combination of onions, celery and carrots, not to mention white wine, tomato paste and fresh herbs.  This is Italian comfort food…to the max.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/pasta-lamb-ragu.aspx)

Tagged: black peppercorns, bolognese sauce, carrots, celery, Fine Cooking, fresh herbs, ground lamb, lamb ragu, onion, pasta, star anise, tomato paste, white wine