Have your butcher bone and freshly mince the lamb.

Finely chop the onion, carrot and celery. Heat the oil gently in a frying pan. Sauté the onion until translucent, then add the remaining vegetables and herbs and sauté a little. Now add the meat and brown well. Deglaze with wine. Add the chopped tomatoes. Season with salt and pepper. Add water and simmer on a low heat for 2-3 hours, covered. If the ragù is too thick, add a little water. If it is too runny, extend the cooking time

In the meantime, prepare the garganelli. For this, you will need a gnocchi board with the appropriate wooden stick. Prepare the dough as described above. Or by hand: spread flour on a work surface, form a hollow in the middle and add the eggs and yolks at the same time. Now, using a fork, mix the eggs with the flour from the centre outwards. Once the ingredients have combined, knead the dough by hand for 10-15 minutes. At the end, the dough should be smooth. Wrap the dough in cling film and allow to rest for at least 30 minutes.

After the resting time, roll out the dough thinly with a pasta machine or with a pasta rolling pin, so that 2 mm thick dough sheets are formed. Cut dough sheets into 4x4 cm squares. Dust one side of the dough with flour. Now place the squares one by one with this side down on the gnocchi board. Place the wooden stick at the bottom left corner of the dough and roll up the square diagonally to the top right corner with the help of the wooden stick. Make sure the opposite point is pressed down well. Carefully unwrap the wooden stick. Leave the garganelli to dry so long until they hold their shape on their own.

As soon as the ragù is ready, remove the sprigs of herbs. Cook the pasta al dente in boiling salted water for 4 minutes. Add the pasta to the sauce and serve with plenty of Parmesan cheese. Add olive oil if desired.