It was a good day. Despite waking up to 31° temps this morning, I love having 60° weather at the end of October, especially on the weekend.
Decided on Lamb Bolognese after @linguafood mentioned it on one our mutual food boards using ground lamb last week.
Went with this recipe, and I even included anchovy paste (instead of whole anchovies). The food processor method gets the carrots, onion, and garlic all smushy and finely minced. Perfect for this recipe.
I used Aleppo pepper in place of the RPF, and some Silk & Spice red blend from World Market. But any medium-bodied red will do.
Served on pappardelle. Also minced up some fresh parsley as (1) I didn’t have fresh basil and (2) basil didn’t seem right with the lamb. And I considered the carrots, onions and parsley the veg for tonight’s meal. 
This was SERIOUSLY good!
Wine as the side dish. And goodies from my workplace’s Reverse Trick or Treat on Friday as dessert, as many participated and I have some chocolate to get through. Poor me. 
