Gnocchi di Patate con Ragù di Agnello

Heat 83g olive oil in a large pot over medium-high heat. Brown 907g lamb cubes with 2g garlic, 30g rosemary, salt, and pepper until caramelized, about 8 minutes.

Deglaze with 98g wine, scraping up browned bits. Simmer 2 minutes, then add 454g tomatoes, 200g water, 1g bay leaf, and salt. Reduce heat to low.

Simmer the ragù uncovered for 90 minutes, stirring occasionally, until lamb is very tender and sauce thickens.