Directions

1. Coarsely chop the tomatoes and place them in a bowl with juice and set aside.
2. Saute the bacon in a large pot over medium heat until the fat begins to render. Add 2 tablespoons of oil to pot. Add the onions, carrot, fennel, chipotle pepper, parlsey stems, and thyme leaves.  Season with salt and cook stirring occaissionally, until the onions are soft and translucent, about 10 minutes. Add the garlic and cook till frangrant, about 2 minutes.
3. Add the lamb and season with salt and pepper. Increase the heat to medium-high and cook breaking up the meat, until it begins to brwon, about 10 minutes. Add the tomatoes and all the juices, and parlsley leaves. Lower the heat and simmer, uncovered, stirring occaissionally, until the sauce is thick, about 35 minutes. Season with salt and pepper. Remove and discard the chipoltle pepper and thyme sprigs.
4. When the bolognese is almost done, bring a large pot of salted water to a boil. Add the pastaand  cook until al dente. Drain, reserving 1/4 cup of pasta water. Return the pasta and toss with the remaining 1 tablespoon of oil. Add the sauce and toss to coat well. If too dry add pasta water. Garnish with the fennel fronds and sprinkle with cheese.