1 1/2 cup ciabatta, crusts removed and shredded
1/2 cup milk
1 1/4 pounds ground lamb
1/2 cup pine nuts, toasted
1/3 cup dried currants
2 shallots, minced
1 clove garlic, minced
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons vegetable oil
3 cloves garlic, minced
1 sprig fresh rosemary
1 (27-ounce/796 ml) can whole tomatoes
1 bay leaf
1 (17-ounce/500 g) package fettuccine, cooked according to package directions and drained
1/4 cup coarsely chopped fresh parsley 1/4 cup Parmesan cheese, shaved into ribbons with vegetable peeler
Salt and freshly ground black pepper
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