Name: Fiery Lamb Ragu on Parpadelle
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion (, finely chopped); 1 medium carrot (, peeled and chopped); 3 garlic cloves (, crushed); 700 g | 24oz lamb steaks (, diced into 1 1/2-inch cubed pieces); 2 ripe tomatoes (, chopped); 1 teaspoon dried Oregano; 1/2 teaspoon dried Thyme; 1 teaspoon crushed red chilli flakes; 1 x 700g | 24oz bottle of Italian Passata ((or marinara/tomato sauce for U.S readers)); 2 tablespoons tomato paste; 1/3 cup red wine; 1 tablespoon vegetable stock powder ((or beef)); Pinch of sea salt; 1/2 cup water; 500 g | 1lb packet parpadelle pasta; Parmesan cheese to serve