Lamb ragu with pappardelle Recipe | Home Beautiful

Ingredients

• 2 tbsp plain flour
• Salt & cracked black pepper
• 1.4kg lamb shoulder
• ¼ cup olive oil
• 1 large onion, finely chopped
• 2 sticks celery, finely chopped
• 1 large carrot, finely chopped
• 3 garlic cloves, crushed
• 2 tsp roughly chopped rosemary
• 1 cup red wine
• 1½ cups beef stock
• 700g jar sugo (see tip, below)
• 3 tsp Worcestershire sauce
• 375g pappardelle
• Shaved parmesan, to serve
• Tip: Sugo is a crushed-tomato sauce available at supermarkets and delis. You could substitute passata or 2 x 400g cans chopped tomatoes.