Lamb and Artichoke Ragu over Trottole

10 oz fresh mushrooms, sliced
2 shallots, peeled and minced
2 cloves garlic, minced
1 red pepper, diced
1 1/2 lb ground lamb
1 tsp ground cumin
1 tsp Herbes de Provence or Italian herbs
1 jar marinated artichoke hearts, drained
2 Tbsp tomato paste
1 Tbsp lamb or beef stock starter reduction paste
1 /2 cup red wine
1/2 cup water
Dash red pepper flakes
1 lb Trottole pasta

Heat a large sauté pan and toss in the mushrooms. Let them cook dry, shaking the pan for a minute or so, tip in a bit of olive oil and cook them until they release their water and brown up a bit, about 10 minutes. Set mushrooms aside in a bowl. In same pan, sauté the shallot, garlic and red pepper in a bit of olive oil until the pepper softens a bit and begins to brown. Set aside with mushrooms. In same pan, brown the lamb with the cumin and herbs. Add the tomato paste, stock starter paste, wine and water. Stir to mix well and then add the onion and pepper mixture, the artichokes and red pepper flakes. Stir gently, bring to a boil, reduce to a simmer, cover, and simmer for at least 15-20 minutes, stirring gently every so often. Add more water if mixture dries out too much - it should be thick but moist.

Meanwhile, bring a large pot of well-salted water to a boil. Stir in the pasta and cook until al dente. Drain and distribute among plates. Top with Ragu and serve.