2 400g tinned tomatoes, pureed with the hand blender
bay leaves, thyme
Parmesan cheese to finish
Marinate your diced lamb in the white wine for 1 hour. Remove the meat from the wine, setting aside the wine.
Brown the meat in a hot pan, set aside.
Sweat down the onion, celery and garlic in some olive oil until soft and shiny. Add the tomato paste and cook down for a minute. Add the white wine, turn up to full heat and reduce until there is very little liquid left.
Add the stock, tomato, aromatics and meat and bring to the boil.
Turn to a very low simmer and cook for 2-3 hours until the meat is tender. Add some extra stock if the ragu becomes too thick.
Serve with some grilled Italian Ciabatta bread drizzled with olive oil and Parmesan cheese.