Sunday Supper & More
1 boneless lamb shoulder (4 to 4 1/2 pounds)
1 cup freshly grated Parmesan
1 large onion
4 medium carrots
3 cloves garlic
1/2 bunch fresh oregano
Salt and pepper, to taste
1/4 cup olive oil
1 can (14.5 ounces) chopped tomatoes
2 tablespoons tomato paste
1/8 teaspoon crushed red pepper
16 ounces dried pappardelle, fettuccine, or other wide flat pasta
1 1/2 cups dry red wine
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