About this recipe:Traditionally, an Italian lamb ragu like this would be served as one of the pasta courses when celebrating Easter. It's perfect for thick pasta like tagliatelle and you can enjoy it anytime of the year!
500g boneless lamb meat (shoulder or shank that's not too lean), cubed
salt and freshly ground black pepper
1 fresh sprig rosemary, sprig removed and leaves chopped
100ml white wine
800g tomato passata
350g tagliatelle pasta
grated Parmesan cheese for serving
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat olive oil in a large saucepan over low heat; add onion and cook until softened. Add pancetta or bacon and rosemary; cook until the fat has melted but the pancetta is still soft, not crisp.
Add the cubed lamb; brown well on all sides, about 6 to 8 minutes. Season with salt and pepper.
Stir in white wine; increase the heat to allow alcohol to evaporate. Reduce heat to medium; add passata, cover and cook for 1 hour. Some fat will float to the top - this means that the water from the tomatoes has evaporated. Reduce heat to low and cook longer for a more intense flavour. Season to taste.
Cook the tagliatelle pasta in abundant salted water. If the pot is not big enough and the tagliatelle doesn't have enough room to float, add 1 tablespoon of olive oil to the water to prevent sticking.
Drain the pasta and transfer to a bowl. Add the lamb ragu and toss well. Divide onto 4 plates, sprinkle with grated Parmesan and serve.