Alex's Famous Lamb Bolognese

ingredients

ground lamb, 1.5 lbs
pancetta, 12 thick slices
rosemary, big bunch
onion, medium-sized
garlic, 2 small cloves
canned organic roma tomatoes, 2 cans
organic tomato paste, 1 small can
3 oz package organic sun-dried tomatoes, chopped into quarters
dried oregano & basil to taste
1/2 bottle (2 close to full wine glasses worth) cheap but good Australian Shiraz
turbinado sugar or organic light brown sugar, about 2 tsp
Optional: Ripped fresh organic basil leaves

1
Brown ground lamb and strain fat over paper towels.
2
Put rosemary leaves and pancetta in food processor and whiz until finely chopped. Saute in olive oil over med/high heat in large pot suitable to be later covered and placed in hot oven. Saute until dark golden/reddish brown.
3
Chop onion and garlic to fine but not soupy consistency in processor. Add to pancetta/rosemary mixture and saute until softened and golden.
4
Strain the juice from the canned tomatoes and discard. Cut the canned tomatoes in half and squeeze out the excess liquid/seeds before tossing into the pot. Add the tomato paste and chopped sun-dried tomatoes. Add a bit of dried oregano and basil as desired.
5
Preheat over to 375-400 deg F.
6
At this point it should be very thick - the idea is to minimize excess water in the above steps and then replace it with the shiraz:
7
Add the shiraz and heat to simmer/boil off alcohol for a minute on the stovetop. Add sea salt & fresh ground black pepper to taste.
8
Season with sugar then coverand place in 375-400 deg F oven for 1 hour.
9
If desired toss in fresh basil leaves just after you remove from the oven.
10
Serve with a salty Pecorino Romano over pasta.