Lamb Ragu:

• 2 tablespoons extra-virgin olive oil
• 4 ounces thick-cut pancetta (diced into ½-inch cubes)
• 1 1/2 pounds lamb shoulder (trimmed of excess fat to 18 ounces, cut into 2 or 3-inch pieces)
• Salt and black pepper
• 1 medium onion (finely diced)
• 1 medium carrot (finely diced)
• 1 stalk celery (finely diced)
• 6 cloves garlic (finely minced)
• 1 ½ teaspoons Calabrian chili paste (or 1/2 teaspoon red pepper flakes)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 1 cup dry red wine
• 1 cup tomato passata (freshly pureed or store-bought)
• 1 cup water
• 2 teaspoons brown sugar

Lemony Ricotta:

• 1/2 cup whole-milk ricotta cheese
• Zest from 1 lemon
• Salt and black pepper

For Serving:

• 12 ounces dried pasta (such as pappardelle, mafaldine, or cavatelli)
• Salt and black pepper
• 1/4 cup finely minced parsley