Kaitlyn's Lamb Ragu is as comforting as it gets.  This hearty pasta was fantastic with a bright, acidic wine to cut through the richness.  

2 Tbsp butter
2 oz Olive Oil
1 1/2 lb. Boneless Lamb Shoulder, cut into 1/2 inch cubes, dried w/paper towel
1 C Flour seasoned with salt and pepper  (for dusting)
1 Med Red Onion, small dice
2 Carrots, peeled, small dice
1 Poblano Pepper, seeded, and small dice
1/4 lb. Thick Cut Bacon, small dice
2 Tbsp Crushed Red Chili Flakes, separated
1 Bunch of Fresh Basil, divided in half and chiffonade
1 C Red Wine
1 C Chicken Stock
2 C Tomato Sauce
1 1/2 Tbsp Tomato Paste
1 1/2 lb. Pappardelle
2 oz Cave Aged Gouda, grated for garnish (Sold at Cork & Rind)
1.    Roll the dry lamb pieces in the seasoned flour.
2.    Heat a large, wide pot on medium high heat until the pot is slightly smoking.
3.    Add olive oil and butter to the pot and wait until the butter melts for the next step.
4.    In batches, add a single layer of meat to the pot and brown each piece on all sides.  Remove from pan and rest until all of the batches are seared.
5.    Once all of the meat is brown and out of pan, add onions, carrots, and bacon. Sauté until the bacon's fat has rendered and the onions and carrots have softened.
6.    Add tomato paste and incorporate thoroughly.
7.    Deglaze pot with red wine and scrape bits off the bottom.
8.    Add chicken stock, lamb, 1/2 bunch of basil, poblano, tomato sauce & bring to a boil.  Cover and lower heat to simmer.
9.    Simmer for 1 1/2 hours, or until the sauce has thickened and the meat is tender.
10.    Boil the pasta. Drain. Lightly drizzle with olive oil.
11.    Serve the ragu on top of the cooked pasta.  Sprinkle with Gouda and left over red pepper flake, and basil.