Rich lamb ragu with pappardelle

Is there anything better than a bowl of pasta on a cold winter night?

Serves 6

1.5kg boneless lamb shoulder from Gold Medal Meats

1 tbsp olive oil ( Byron Bay Olive Co)

1 onion, finely chopped

1 large carrot, peeled, finely chopped

2 stalks celery (150g), finely chopped

3 cloves garlic, crushed

2 tbsp chopped fresh rosemary

2 tsp dried fennel seeds

¼ cup tomato paste

1 cup dry white wine

410g can crushed tomatoes

2 cups beef stock

500g pappardelle (from Sandy at Pasta Fresca)

grated parmesan, to serve

Remove and discard string from the lamb. Trim excess fat. Season with salt and pepper. Heat oil in a large, flameproof roasting pan over a medium to high heat. Add the lamb and cook, for about 4 minutes on each side, or until browned. Transfer to a bowl. Add the onion, carrot, celery, garlic, rosemary and fennel to pan. Cook, stirring occasionally, for about 5 minutes, or until onion is soft. Stir in the tomato paste. Add the wine and bring to the boil. Stir in crushed tomatoes and beef stock. Return lamb with cooking juices to the pan. Return to the boil. Remove from heat. Cover with a sheet of baking paper, then cover tightly with foil. Cook in a slow oven (150C) for about 3 hours, or until lamb is very tender. Remove. Transfer lamb to a large bowl. Using forks, shred lamb. Return to the roasting pan. Stir to coat. Cook pasta in a stockpot of boiling, salted water until tender. Drain and return to the pot. Add lamb mixture. Toss to coat. Serve with parmesan and Pixel Bakehouse sourdough.

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Credit: The West