Slow Cooked Ragu with Pappardelle

Ingredients

• 375g San Remo Nidi Traditional Egg Pappardelle Pasta
• 1kg lamb shoulder, cut into bite sized pieces
• 2-3 tbsp olive oil
• 1 large brown onion, finely diced
• 1 small carrot, diced finely
• 2 small celery sticks, diced finely
• 5-7 garlic cloves, crushed
• 1 long red chilli, diced
• 3 tbsp tomato paste
• ½ cup red wine
• Salt, pepper and dried oregano to taste
• 2 cinnamon sticks
• 2 bay leaves
• 1 tsp all spice
• 2x 790g cans of chopped tomatoes
• 1 cup beef stock
• 2 Parmesan cheese rinds (optional)