Simon Rimmer served up a lamb ragu on today’s episode of Sunday Brunch.

The ingredients are: 450g cubed lamb shoulder, 1 finely chopped onion, 2 cloves crushed garlic, 1 finely chopped red pepper, 1 finely chopped green pepper, 150g sliced button mushrooms, 1 x 400g tin of chopped tomatoes, 200ml lamb stock, 100ml rich red wine, 200g tomato puree, salt and pepper, tsp each of thyme, parsley, oregano (dried), clove crushed garlic, 2 bay leaves, 400g cooked wholemeal penne pasta and 100g finely grated parmesan.