Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 kg (2.2 lbs) boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, finely chopped (approx. 200g)
  • 2 carrots, finely chopped (approx. 150g)
  • 2 celery stalks, finely chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste (15ml)
  • 1/2 cup dry red wine (120ml)
  • 1 (400g/14oz) can crushed tomatoes
  • 1 cup (240ml) chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 500g (1.1 lbs) pasta (pappardelle, tagliatelle, or rigatoni recommended)
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Brown the lamb in batches, being careful not to overcrowd the pot. Season with salt and pepper. Remove lamb and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
  3. Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
  4. Pour in red wine and scrape the bottom of the pot to loosen any browned bits (fond).
  5. Return the lamb to the pot. Add crushed tomatoes, broth, oregano, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 3-3.5 hours, or until the lamb is very tender and easily shreds with a fork.
  6. Remove the bay leaf. Using two forks, shred the lamb directly in the pot. Stir to combine. Taste and adjust seasoning as needed.
  7. While the ragu is simmering, cook pasta according to package directions.
  8. Drain the pasta and add it to the pot with the lamb ragu. Toss to coat. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.