Lamb Ragu

2 Tbsp Rapeseed Oil

500g Pappardelle

1 Onion, peeled and chopped

2 Carrots, peeled and diced

3 Celery stalks, chopped

2 Garlic Cloves, peeled and chopped finely

2 Tbsp Tomato Puree

800g Lamb Mince

100 ml Red Wine

2 x 400g cans Chopped Tomatoes

10g freshly chopped Thyme

15g freshly chopped Mint

15g freshly chopped Oregano

1/4 Tsp Chilli Flakes

Sea Salt & freshly ground Black Pepper

Heat the Rapeseed Oil n a large pan over medium heat

Add Onion, Carrots, and Celery and cook until soft, 5 minutes

Add Garlic and Tomato Puree and cook until fragrant, 1 minute more

Add Lamb and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.

Add the Red Wine and cook until mostly reduced, 5 minutes more

Add Tomatoes

Add fresh Herbs, Chilli Flakes, and season with Sea Salt and Black Pepper.

Bring to a boil, then reduce heat and let simmer for 1 hour

Meanwhile in a pan of salted boiling water cook the Pappardelle according to packet instructions

Season with more salt and pepper to taste

Divide the Pappardelle on to 4 serving plates and spoon over the Lamb Ragu