This ragù, where diced lamb is sautéed with onion, carrot, and celery, then simmered for hours over low heat in tomato sauce, is one of the patience-demanding yet extremely satisfying classics of Italian cuisine. An impressive main course for guest tables.
Sear the cubed lamb in olive oil in batches over high heat until browned on all sides, then remove from the pot.
In the same pot, sauté the onion, carrot, celery stalk and garlic until softened; add the tomato paste and sauté for 2 more minutes.
Return the meat to the pot and add the tomatoes, stock, thyme, rosemary, bay leaf, salt and black pepper; cover and cook over low heat until the meat is fork-tender. Note: stir occasionally to make sure it doesn't stick, and add hot water a little at a time if needed.
While the sauce cooks, boil the pappardelle or tagliatelle in plenty of salted water for the package time, then drain.
Remove the bay leaves and toss the sauce with the pasta, then serve hot with plenty of grated parmesan.
Important: Don't overcrowd the pot when searing the meat — if you don't cook it in batches, it will release its juices and boil instead of browning. The sauce should simmer on low heat for at least 2-2.5 hours; shortening the time will leave the meat insufficiently tender. Allergen: contains dairy (parmesan) and wheat (gluten).
If you prepare the sauce a day ahead and let it rest in the fridge, the flavors meld together, and reheating and serving it the next day gives an even deeper taste.
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