Pappardelle With Lamb Pancetta Rosemary And Napoletana Sauce Recipe

Ingredients For Pappardelle With Lamb Pancetta Rosemary And Napoletana Sauce Recipe

• 250 gram Barilla pappardelle
• 14 Jar barilla napoletana pasta sauce
• 12 Onion, Diced
• 12 Carrot, diced
• 12 stalk Celery Diced
• 1 Garlic Clove, Crushed
• 100 gram Pancetta, Diced
• 350 gram Lamb shoulder, diced into 1cm cubes
• 300 milliliter Massel chicken style liquid stock
• 3 Juniper berries, optional
• 1 Bay leaf
• 2 sprig Rosemary
• 1 glass Red wine
• 100 gram Grated grana padano cheese
• Extra virgin olive oil
• Rock salt, for pasta water