Prepare the pasta dough: In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs, mixing until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Make the lamb ragu: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced lamb and brown on all sides. Remove the lamb and set aside.
Add the onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
Return the lamb to the pot. Pour in the red wine and deglaze the bottom of the pot, scraping up any browned bits. Add the crushed tomatoes, tomato paste, bay leaf, rosemary, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the lamb is very tender.
While the ragu simmers, roll out the pasta dough: On a lightly floured surface, roll out the dough to your desired thickness. Cut into tagliatelle noodles using a knife or pasta machine.
Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, about 2-3 minutes.
Finish the ragu: Stir in the heavy cream and Parmesan cheese into the ragu. Season with salt and pepper to taste. Drain the pasta and add it to the ragu. Toss to coat.
Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
This recipe is a work of art! The flavors are incredibly well-balanced, and the textures are perfect. The homemade pasta really makes this dish special. A definite keeper!
Very good recipe. The lamb was perfectly cooked, and the sauce was rich and flavorful. I used a slightly different type of pasta, but it still worked well. Recommended!
