Cut the NIFQA lamb into chunks and brown in a pan with some rapeseed oil
Add the pancetta and cook another few minutes before adding the vegetables
Get some colour on the vegetables and coat in the meat juices
Add chilli powder and tomato puree, cook 3 – 5 minutes further
Deglaze the pot with soy, balsamic, wine and scrap the pot with a wooden spoon
If the mixture is quite thick add some water
Cover with a lid and cook on low heat for 1 hour
Cook the Pappardelle in boiling salted water, drain, dry
Drizzle with rapeseed oil and parmesan before serving
Uncover the ragu and check the consistency, if quite thin allow the sauce to reduce
Serve on heated plates, Pasta, Ragu and freshly grated parmesan