Pasta with Lamb Ragu

Pasta with Lamb Ragu
Serves 6

1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc

Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.