Pulled harissa lamb ragù

Method

1. Heat the oil in the saucepan over a medium heat. Add the lamb and brown it on two sides for 3-4 minutes each side until golden. Remove from the pan and set aside.
2. Add the onion and garlic to the hot pan and mix well, then cook, stirring occasionally, for 5-6 minutes until golden. Add the tomatoes, harissa and stock. Season with salt and mix well.
3. Return the meat to the pan (the sauce should almost cover everything) then cover with the lid, reduce the heat to low and cook for 3-3½ hours or until the meat pulls apart with a fork. Remove the meat from the pan and set aside to rest on a warm plate for 5 minutes, then use 2 forks to shred the meat, discarding any fat, sinew and bone.
4. Meanwhile, skim any fat from the sauce. Increase the heat to medium and bubble, stirring occasionally, for 20-25 minutes to reduce the sauce by half. Return the meat to the pan and mix well.
5. Cook the pasta for around 8-10 minutes or until al dente (soft, but still with some bite). Drain, then divide between 4-5 serving bowls. Top each bowl of pasta with plenty of sauce, then scatter with parsley and parmesan and serve.