1 tablespoon olive oil
80 grams pancetta or bacon, chopped
1 onion, finely chopped
½ teaspoon chilli flakes
1 tablespoon finely chopped fresh rosemary
sea salt and ground pepper
3 cloves garlic, crushed
2 tablespoons tomato paste
100 grams crushed and sieved tomatoes
2 teaspoons caster sugar
¼ cup cream
½ cup white wine
3-3½ cups leftover (ideally slow-roasted) lamb
½ cup black olives, halved and pitted
hot cooked pappardelle or tagliatelle
125-gram ball buffalo mozzarella, well drained and torn
2 tablespoons finely chopped parsley
Heat the oil in a large frying pan. Add the pancetta or bacon and cook for 3 minutes. Add the onion, chilli flakes and rosemary, season with salt and pepper and cook for 8-10 minutes until just soft.
Add the garlic, cook for 1 minute then add the tomato paste, tomatoes, sugar, cream and wine and stir to combine.
Cook, stirring occasionally, for 10 minutes, then add the lamb and olives, reserving a few olives for garnish. Cook for a further 5 minutes until the lamb is heated through or, if you have super tender slow-cooked lamb shoulder like I did, reheat it wrapped in foil in the oven at 160°C for 20 minutes then shred it into the sauce and stir through.
To serve: Serve the lamb ragù over hot pappardelle or tagliatelle and top with buffalo mozzarella and parsley.