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Begin by heating a generous glug of oil in a heavy based casserole dish. Add in your diced onion, celery and carrot. Cook over a medium heat until the onion has softened and turns translucent. Next add in the bay leaves and pancetta, cooking again over a medium heat until the pancetta starts to darken and crisp up. Next add in the garlic and sage followed by the lamb, cherry tomatoes both fresh and tinned, ketchup, seasoning and wine. Cover with a lid and either leave on the hob over a medium to low heat or place in the oven on 150 degrees Celsius four to five hours. If you have too much liquid, remove the lid and allow it to cook for the last half an hour without it so more of the liquid evaporates.

Cook pasta as per instructions and serve once you’ve combined thoroughly with the lamb sauce. Garnish with parsley, plentiful amounts of Parmesan, several turns of black pepper and a drizzle of oil.