Slow Lamb Ragù Tagliatelle

• Lamb Shoulder(700 g)
• Tagliatelle(400 g)
• Onion(1)
• Carrot(1)
• Celery(2)
• Garlic(4 cloves)
• Olive oil(2 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Red Wine(250 ml)
• Beef Broth(250 ml)
• Rosemary(1 tsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Parmesan(80 g)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Cut {Lamb Shoulder} into rough 4–5cm pieces. Finely chop {Onion}, {Carrot}, and {Celery}. Slice {Garlic}. Grate {Parmesan} and roughly chop {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season {Lamb Shoulder} with {Salt} and {Black pepper}, then brown well all over in 2 batches. Transfer to a plate.

   ~12 min

3. 3

   Lower the heat to medium. Add {Onion}, {Carrot}, and {Celery} to the pot and cook until softened. Stir in {Garlic}, {Tomato paste}, {Rosemary}, and {Thyme} for the last minute.

   ~10 min

4. 4

   Pour in {Red Wine} and scrape up the browned bits. Simmer until reduced by about half, then stir in {Canned tomatoes}, {Beef Stock}, and {Bay leaf}. Return {Lamb Shoulder} and any juices to the pot.

   ~10 min

5. 5

   Cover partially and simmer gently until the lamb is very tender and pulls apart easily, stirring once or twice. If it looks dry, add a splash of water during cooking.

   ~60 min

6. 6

   Discard the {Bay leaf}. Shred and break up the lamb into the sauce with a spoon, then simmer uncovered until the ragù is thick, glossy, and clings together rather than looking loose.

   ~8 min

7. 7

   Meanwhile, boil {Tagliatelle} in salted water until al dente. Reserve a mug of pasta water, then drain.

   ~10 min

8. 8

   Add the drained {Tagliatelle} to the ragù with half the {Parmesan}. Toss well, adding a splash of pasta water if needed to loosen. Serve topped with the remaining {Parmesan} and {Fresh parsley}.

   ~5 min