Lamb Sugo with Wide Egg Noodles

This is adapted from a Fine Cooking recipes, Tagliatelle with quick lamb sugo.  I can't leave anything alone.

Sea Salt
2 Tbl extra-virgin olive oil
2 leeks, washed thoroughly then sliced thin
1 small (7-8") zucchini, diced medium fine
1 1/2 lbs ground lamb (NOTE:  I may try this with a shredded leg of lamb next time.)
Fresh ground pepper
1/3 cup tomato paste
1 cup beef stock or purple grape juice
1+ cup tomato juice (I didn't want to have a whole can around so I made my own by mixing water with left
                                  over tomato paste until the right consistency.  Make 2 cups you may need it.)
 1 tsp oregano (It called for fresh but I didn't have any, this was just fine.)
1 package Extra Wide Egg Noodles - keep 2 cups of the water after cooking and drain the rest
Fresh grated Parmesan cheese

NOTE:  Prepare and measure everything you can upfront, this recipe moves pretty fast.

Start the water for the pasta about 10 minutes before you start cooking.

Heat olive oil in 12" skillet over medium high heat.  Add leeks and zucchini with about 1/2 tsp of salt sprinkled over it all.  Cook for about 4 minutes until leeks and zucchini start to brown a bit.  Add lamb and sprinkle generously with salt and fresh pepper.  Stir to break up clumps of meat and cook through until lightly browned about 5-7 minutes.  Move the mixture to the side of the pan and tip it to scoop off most of the fat with a large spoon.  Add the tomato paste in the free side of the pan mashing it into the bottom to brown it a bit, about 1 minute.  Stir it into the meat mixture thoroughly.  Add the beef stock scraping the bottom of the pan to loosen any browned bits. (PUT PASTA IN WATER NOW.) Cook until liquid is half, about 4-6 minutes.  Add the tomato juice and the oregano.  If the mixture seems too thick add more tomato juice.  Reduce heat and cook for 5 minutes.  Taste and then adjust the salt and pepper to taste.

Reserve 2 cups of pasta water and drain the rest.  Put the pasta back in the big pot and add the meat mixture.  Add some of the pasta water if it is too thick or gets too gluey.   Place pasta in a big bowl and grate fresh Parmesan cheese over the top.  Service with a nice salad and crusty bread.