Recipe 15 small carrots or 2 medium size carrots 2 to 3 celery stalks 2 pounds ground lamb 28 oz crushed tomatoes (I used basil added) (add 1 can of tomato paste for thicker sauce) OR a thinner sauce is 2 cans tomato sauce and 1 can tomato paste 1 cup of Spanish Tempernillo, French Bordeux, or your choice of red Optional a splash of heavy cream Oregano, Black Pepper, Thyme, Oregano, Sage, Bay Leaf (In this recipe, also added garlic and 2 spoonfuls sugar to sauce) Rigatoni noodle or your choice Cook carrots and celery. Cook lamb in same spot. You can cook in a separate pan if you want to eliminate some grease and then put in pot. I seasoned lamb with Accent and Garlic Salt, but choice is up to you. Add your red and cook for 3 mins. Add crushed tomato and if choose tomato paste. Get to a boil and added spices. Make sure to taste to your liking. Lower the temperature. Optional to add splash of cream. Have it simmer for 3 to 4 hours. Cook noodles and serve with bread or salad. Thanks for watching! Please vote for me Food & D Creator OTY. Drop a heart or comment if you try recipe.