Lamb Ragu with Pasta Rags

Preheat the oven to 160°C. Heat the oil in a large saucepan. Cook the onion, carrot, celery, garlic, fennel, bacon and rosemary until the vegetables are very tender and lightly caramelized. Remove with a slotted spoon and set aside. Add the lamb and cook over a high heat until lightly browned. Stir in the tomato paste and the orange zest and juice, scraping the bottom of the pan to release any brown bits.

Add the vegetables back to the pan, along with the wine, tomatoes and chicken stock and bring to the boil. Cover and braise in the oven for about 3 hours or until the lamb is meltingly tender and the sauce is rich and reduced. Season well.

Pasta: Roll the pasta into thin sheets. Cut into irregular pieces.

Cook in plenty of boiling, well salted water until al dente. Drain well.

Place a spoonful of ragu in the base of each dish and top with a few pieces of pasta, folding them as you go. Repeat with another layer of pasta and sauce. Scatter with parsley and serve with plenty of freshly grated Parmesan.