1 tablespoon olive oil
80 grams pancetta or bacon, chopped
1 onion, finely chopped
sea salt and freshly ground black pepper
½ teaspoon of chilli flakes
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, crushed
2 tablespoons tomato paste
100 grams tin crushed and sieved tomatoes
2 teaspoons caster sugar
¼ cup cream
½ cup white wine
½ cup black olives, halved and pitted
3 to 3 ½ cups left over (ideally slow-roasted) lamb
125 grams ball buffalo mozzarella
2 tablespoons finely chopped parsley
pappardelle or tagliatelle, to serve
Heat oil in a large frying pan, add the pancetta and cook 3 minutes, then add onion, chilli flakes and rosemary, season with salt and pepper and cook for 8–10 minutes until just soft.
Add the garlic, cook one minute then add the tomato paste, tomatoes, sugar, cream and wine and stir to combine.
Cook for 10 minutes, stirring occasionally then add lamb and olives (reserving a few for garnish) and cook a further 5 minutes until the lamb is heated through or if you have super tender slow–cooked lamb shoulder like I did, reheat it wrapped in foil in the oven at 160˚C for 20 minutes then shred it into the sauce, stir through and serve.
While the sauce is finishing cook pasta according to packet instructions until al dente and serve lamb ragu on drained pasta, topped with torn buffalo mozzarella and finely chopped parsley. Serves 4.