Cookim Mama

1. Preheat your oven to 250F.
2. In a large Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the celery, carrot, and onion. Cook until they start to soften. Add the garlic and cook for a few more minutes until the veggies are soft.
3. Next, add the lamb and anchovy. Break up the lamb and cook until it’s browned. Add the tomato paste and cook until it turns a dark red color.
4. Add the wine, scraping up any bits stuck to the bottom of the pot. Cook until it has evaporated.
5. Add the rest of your ingredients. Cover with a lid and place your Dutch oven into your preheated oven. Let everything cook for 2-3 hours.
6. Before serving, check for seasoning and adjust as necessary. Remove the bay leaf, Parmesan rind, and basil stems. If the sauce is not thick enough for your liking, continue to cook with the lid off for another 10-30 minutes on the stove.