500 g pappardelle pasta
3-4 cups leftover lamb shoulder (the amount really depends on how much you have leftover), shredded
1 onion, finely chopped
2 garlic cloves, minced
1/3 cup red wine
500 g good quality pasta sauce (don’t cheap out on this!)
¼ cup cream
Freshly grated parmesan
Finely chopped parsley to serve
Cook the pasta per packet instructions. Meanwhile, heat a large pan over medium heat and add a drizzle of olive oil. Throw in the onion and cook for a few minutes until soft and slightly brown. Now add the garlic and lamb and fry until the lamb becomes a little crispy.
Pour in the red wine and let this cookout for a few minutes or until it’s reduced by half. Add the pasta sauce and cream and give it all a good stir. Bring it up to a simmer, then add the pappardelle pasta. Turn off the heat and give it a really good toss. Making sure every pasta strand is coated in this beautiful ragu.
Serve it in individual bowls, or as is in the middle of the table. Top with a generous grating of parmesan and fresh parsley. Enjoy!