On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add salt, and gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough for about 10 minutes until it is smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll out the Pasta

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into desired shapes (tagliatelle or fettuccine) and dust with flour to prevent sticking.

Lamb Bolognese Sauce Preparation

Cook the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.

Brown the Lamb

Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.

Add Tomatoes and Wine

Stir in the crushed tomatoes, red wine, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low. Let it cook for at least 30 minutes, stirring occasionally.

Combine and Serve

Cook the pasta in boiling salted water until al dente. Drain and toss with the sauce. Serve hot, garnished with grated Parmigiano-Reggiano.