Fiery Lamb Ragu on Parpadelle

Bahan-bahan (6 porsi)

• 1 tablespoon olive oil
• 1 large brown onion (finely chopped)
• 1 medium carrot (peeled and chopped)
• 3 cloves garlic (crushed)
• 24 oz lamb steaks (diced into 1 1/2-inch cubed pieces)
• 2 large ripe tomatoes (chopped)
• 1 teaspoon dried Oregano
• 1/2 teaspoon dried Thyme
• 1 teaspoon crushed red chilli flakes
• 24 oz 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)
• 1 pinch sea salt
• 1/2 cup water
• 1 lb packet pappardelle pasta
• Parmesan cheese to serve