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.
Notes: Preparation time: 20 min Cooking time: 1 hr