Spicy Lamb Ragu with Pappardelle

If you love a slow-cooked pasta sauce but feel like a change from the usual beef ragù, this spicy lamb version is a cracker. Toasted coriander, fennel and cumin give it a gentle warmth, while capers add a salty brightness that cuts beautifully through the richness of the lamb. Finished with butter, parmesan and wide ribbons of pappardelle, it’s hearty, fragrant and seriously satisfying.