Weekend Slow Ragu with Fettuccine Style

Directions

1. Preheat the oven to 100ºC.
2. Rub the lamb shoulder all over with the half the olive oil. Season liberally with sea salt flakes. Place the remaining oil in a large baking dish and add the lamb.
3. Cover the lamb tightly with several layers of aluminium foil, tucking the ends under so no steam escapes. Place in the preheated oven and slow roast for 4 to 5 hours or until lamb is falling apart.
4. Once cooked, shred the lamb into small pieces and place in a bowl.
5. For the ragu, place a medium saucepan over a medium–high heat, add the oil, garlic and onion and fry briefly until the onion softens, about 1 minute.
6. Add the pasta sauce, stock, canned tomatoes and red wine and stir to combine.
7. Add the shredded lamb and bring to the boil. Reduce heat and simmer gently until sauce has reduced by half and thickened, about 30 to 40 minutes.
8. Once ready to serve, prepare the Fettuccini Style according to the directions on the packet. Drain and divide between 4 serving bowls. Top with a generous amount of ragu, some torn basil leaves and shaved parmesan, and serve.