Ingredients

• 250gBarilla Pappardelle (available at good delis and independent supermarkets)
• 1⁄4 jar Barilla Napoletana sauce
• 1⁄2 onion, diced
• 1⁄2 carrot, diced
• 1⁄2 celery stalk, diced
• 1garlic clove, crushed
• 100gpancetta, diced
• 350g lamb (shoulder), diced into 1cm cubes
• 300mchicken/veal stock
• 3juniper berries, optional
• 1bay leaf
• 2 sprigsof rosemary
• 1 glass red wine
• 100gof grated Grana Padano
• Extra Virgin Olive oil
• Rock salt, for pasta water
• Salt and pepper

Method

• Heat the oil in a large casserole pot, then cook the onions, garlic, carrots and celery until softened. Add the pancetta and cook for a further 2-3 minutes. Once golden, add the lamb and sear, then add the wine and allow to evaporate.
• Add 1⁄4 jar of Napoletana sauce, the stock, herbs and spices and bring to a simmer. Let meat and spices cook for 30-45 minutes with a lid on, until the meat is tender.
• Once ready add the remaining Napoletana sauce. Add the pappardelle to plenty of salted boiling water and cook according to the instructions on the box.
• Once the pasta is cooked, drain and toss in the sauce for 1 minute. Remove from the heat, add the Grana Padano and a drizzle of Extra Virgin Olive oil.
• Serve immediately.