Lamb pieces are browned with onion, carrot and celery, then simmered for hours over low heat in tomato sauce to make this ragù, a slow-cooked, deeply satisfying Italian classic. An impressive main dish for entertaining.
Working in batches, brown the lamb pieces on all sides in olive oil over high heat, then remove them from the pan.
In the same pan, sauté the onion, carrot, celery and garlic until softened. Add the tomato paste and cook for another 2 minutes.
Return the meat to the pan and add the tomatoes, stock, thyme, rosemary, bay leaf, salt and black pepper. Cover and simmer over low heat until the meat is tender enough to break apart with a fork. Note: Stir occasionally to make sure it does not catch on the bottom; add hot water a little at a time if needed.
While the sauce cooks, boil the pappardelle or tagliatelle in plenty of salted water according to the packet instructions, then drain.
Remove the bay leaves, toss the sauce with the pasta and serve hot with plenty of grated Parmesan.
Important: Do not overcrowd the pan when browning the meat. If you do not cook it in batches, it will release its juices and boil rather than brown. Simmer the sauce over low heat for at least 2–2.5 hours; a shorter time will not make the meat tender enough. Allergen: contains dairy (Parmesan) and wheat (gluten).
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