Aperol Spritz

Slow Cooked Lamb Ragu

Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.
Serves 8


2 tablespoons olive oil
1.8kg leg of lamb
1 large brown onion, finely chopped
2 garlic cloves, crushed
4 slices pancetta, finely chopped
2 medium carrots, peeled, cut into 1cm pieces
2 celery stalks, cut into 1cm piece
1/4 cup chopped fresh herbs, we suggest using Rosemary & Thyme
1/2 cup red wine
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
2 Massel chicken style stock cubes, crumbled
500g dried pappardelle pasta
Shaved parmesan cheese, to serve


  1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate.
  2. Add onion, garlic, pancetta, carrot, celery and herbs to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for 1 minute. Add tomato paste, tomato, stock cubes and 2 cups cold water. Stir to combine. Bring to the boil. Return lamb to pan. Cover. Reduce heat to low. Simmer, turning halfway during cooking, for 3 hours 30 minutes or until meat is tender. Transfer lamb to a large plate. Cover with foil to keep warm.
  3. Increase heat to medium. Bring tomato mixture to the boil. Cook, stirring occasionally, for 15 minutes or until thickened.
  4. Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb. Add to tomato mixture. Stir to combine.
  5. Meanwhile, cook pasta in a large saucepan of boiling, salted water, until aldente. Drain. Transfer to a platter. Top with lamb mixture and parmesan. Serve.