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Export 11 ingredients for grocery delivery
Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. Stir occasionally.
Add the garlic and lamb and cook for a further 2 minutes over a low heat.
Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Turn up the heat and bring to the boil.
Reduce the heat and simmer (with no lid) for 15 minutes until the sauce is nicely thickened.
Meanwhile cook your pasta according to packet instructions and drain, reserving a little cooking water
When the sauce is ready, toss the pappardelle in the sauce along with a little of the cooking water and serve with parmesan cheese to grate on the top, if you wish.