• 3 tbsp extra virgin olive oil
• 750g–1 kg (1½–2 lb) leg of lamb or lamb shoulder, boned and cut into chunks
• 1 carrot, cleaned and cubed
• 1 red onion, peeled and chopped
• 2 stalks blanched celery, chopped
• 1 tbsp coriander seeds, roasted
• 1 tbsp fennel seed
• pinch cumin
• 2 sprigs rosemary, chopped
• few sprigs of thyme, chopped
• salt and freshly ground pepper
• 1 small tin tomato puree (70 g/approx. 2 oz)
• ½ bottle (375 ml/13 fl oz) full-bodied red wine
• 1 tin peeled tomatoes (400 g/14 oz)
• approx. 500 ml (16 fl oz/2 cups) chicken stock
• 400 g (14 oz) papardelle (very wide fettucine)
• 2 tbsp capers
• dab of butter

And also

• chunk of parmesan cheese for grating

Heat the oil in a heavy-based pan and sear the meat in equal portions on all sides. Do not fry everything at the same time, as too much moisture will be released and you will end up boiling the meat. Remove the meat from the pan and set aside on a plate. In the same frying fat, sauté the carrot, onion and celery. Add the meat, all herbs and spices and the tomato purée. Fry the mixture on high heat while stirring until the tomato purée starts to smell sweet. Add the red wine and stir. Fold in the peeled tomatoes and enough stock to immerse the meat. Leave to simmer on low heat for 1½ hours with the lid left ajar on the pan. Check occasionally whether there is enough moisture in the pan, otherwise add some hot stock. At the end taste for salt and pepper, but remember that the capers you will add later are also salty.

Bring another pan with water to a boil. Add the pasta and boil for 10–12 minutes or until the pasta is cooked al dente. Drain the pasta and rinse under cold water. Add the pasta to the ragu, stir in the capers, a dab of butter and a dash of olive oil, stir again, leave to stand for a few minutes away from the heat and serve immediately. Top with grated parmesan cheese.