Instructions

• Season and brown the lamb in olive oil in a heavy pot until deeply golden on both sides; transfer it to a bowl.
• Lower the heat and cook the onion, celery, carrot, garlic, and chopped rosemary for 7 to 8 minutes until softened without browning.
• Stir in the tomato paste for about 90 seconds, then add the red wine and simmer until reduced by half, scraping up browned bits.
• Add tomatoes, stock, stock cubes, bay leaves, rosemary sprigs, salt, and pepper. Return the lamb and simmer gently, covered, for about 2 hours until tender.
• Remove the lamb and shred it with two forks while the sauce simmers uncovered. Discard the bay leaves and rosemary stems.
• Return the shredded lamb and remaining rosemary to the sauce. Simmer uncovered for 30 minutes until thick and season to taste.
• Cook the pasta in salted water until one minute shy of tender. Reserve a mug of pasta water, then drain.
• Toss pasta with 6 to 7 cups of warm ragu over medium-high heat, loosening with pasta water if needed. Serve with Parmesan.