Slow-cooked Lamb Ragù with Pappardelle

1.Heat oil in a large saucepan over medium heat. Cook onion, celery, capsicum, fennel, garlic, and chili, stirring occasionally, for 10 minutes or until vegetables start to soften and caramelize.

2.Stir in tomato paste, herbs, orange rind, and cinnamon stick. Cook for 2 minutes. Add lamb, wine, passata, and sugar, and bring to a simmer. Stir in salt. Add 250ml (1 cup) water and bring to the boil. Reduce heat to low, cover, and cook for 2 hours or until lamb is tender.

3.Remove lamb from pan and shred using two forks. Discard cinnamon stick, bay leaves, and orange rind. Return lamb to pan and stir to combine. Cook over medium heat for 30 minutes or until sauce thickens.

4.Cook fresh pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Using tongs, transfer pasta to ragù, adding a generous splash of pasta water to create a silky sauce. Toss to coat. Add butter and season with salt.

5.Serve pasta and ragù topped with grated parmesan.