The Mozza Cookbook, by Nancy Silverton, Matt Molina, and Carolynn Carreno
sringing nettle tagliatelle with lamb ragu, taggiasche olives, and mint (pages 192-193)
The directions are very detailed and specific. I had to write my own Cliff notes the first time I made it, so as not to get lost in the details. But it’s really not as complicated as it seems, especially if you have already have plain tomato sauce and chicken stock in the freezer.