JPG

I will explain it just like a Chef would in a restaurant kitchen:
Clean the boneless lamb, clean the fat, silverskin and the nerve, if I see nerve I'll kill you, I need 1/4 inch cubes, then cut me some small mirepoix onions shred me some carrots and add a shitload of garlic. Sautee the mirepoix then brown the meat add the garlic later, deglaze with red wine, add tomato product; paste and whole tomatoes, cover with water and simmer for at least 4 hours lid on, uncover and reduce the liquid, add a little dairy (milk) to get rid of the acid, keep reducing then add shredded mint and chopped parsley make sure the lamb falls apart. adjust S&P.
for Gemelli just boil it for 12 minutes, that's it! has to be "Al Dente". Then shave me some parmesan for garnish.