Step 1

Heat the oil in a saucepan, add the onion, garlic and rosemary and cook over low heat for about 5 minutes or until soft and aromatic.

Step 2

Increase heat to high, add lamb and cook, stirring, for about 2-3 minutes or until brown on all sides. Add the tomato paste and wine and bring to the boil. Allow to bubble for 1 minute, add the tomatoes, then reduce heat to low and simmer for 1 hour (add a little water or stock if mixture is too dry). Add olives, season with salt and pepper and cook for 15 minutes.

Step 3

Cook pappardelle in salted, boiling water according to packet instructions. Drain, then toss with the sauce and serve with shaved parmesan.