Lamb Ragu

What you need:

• Lamb shoulder

• 1 carrot, diced

• 1 stick of celery, diced

• 1 white onion, diced

• 1 tablespoon tomato puree

• 1 teaspoon worcestershire sauce

• Tin of chopped tomatoes

• Handful of rosemary

• Handful of thyme

• 4x garlic cloves, finely diced

• 500g papperdelle pasta

• 1 beef stock cube

• 250ml red wine

• 1 bayleaf

• 1 chilli, finely diced

• Parmesan

Serves six

850 calories

Start with a heavy-based saucepan. Brown your lamb on all sides, then remove from the pan and set aside. Dice your carrot, celery and onion and add to the pan, frying with a pinch of salt. Once softened, add finely chopped garlic and tomato puree, mixing together. After a minute or so, add in the red wine to deglaze the pan, once reduced by half, add in the beef stock and tinned tomatoes along with a good pinch of salt and pepper.

Allow to come up to a boil, then add in your rosemary, thyme, chilli, bay leaf and worcestershire sauce. Let simmer for a minute or two, then add in the browned lamb joint. Turn the heat down to low, cover, and let cook for 2.5hrs, or until the lamb is falling off the bone.

When ready, remove the bone and shred the lamb by using two forks and pulling the meat apart. Add your pasta to a large saucepan full of salted, boiling water. Cook your pasta per the instructions on the packet, then remove a cup of the water before draining.

Add the pasta and a good sprinkling of parmesan to the saucepan with the lamb ragu and combine.