Lamb, bay and lemon ragu


A surprisingly light, slow-cooked lamb ragu with a big splash of lemon-scented sunshine, as perfect for perking up cold winter days and dreary July washouts alike. This sauce works perfectly with any long, wide pasta such as tagliatelle, pappardelle or mafaldine but would be equally delicious stuffed into big pasta shells and baked with a little mozzarella and parmesan.