We have lovingly prepared this delicious almost ready meal so you can heat and serve chef Giuseppe's famous lamb ragu in 10 minutes in your home!
Slow cooked lamb, tomato, onion, carrot, celery, with Pappardelle pasta. What else is there to say? Oh - Parmesan. Lots of Parmesan. From stove-to-table in under 10 minutes so you can enjoy an extra glass of that Lightfoot and Sons Pinot Noir (or two!).
Grate Parmesan and set aside for serving.
Boil a large pot of water and salt generously.
Warm sauce in a pan over medium heat - it should be ready in about 6 minutes.
When the sauce is warm, cook the pasta by adding it to the rapidly boiling water, stirring gently.
Drain the pasta after 3 minutes.
Add the drained pasta to the warmed ragu and combine gently.
Garnish with the grated Parmesan.