Step 1 Heat oil in a large saucepan over a medium-high heat. Add onion, celery, carrot, parsnip and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add lamb and cook for 5 minutes or until browned all over. Add tomato paste. Cook, stirring, for 1 minute.

Step 2 Add tomatoes, stock and water to saucepan. Bring to the boil. Reduce heat to low. Simmer partially covered for 1 1/2 hours, stirring occasionally.

Step 3 When ragoût is almost cooked, cook pasta following packet directions. Mix half the ragoût through the pasta then spoon into bowls. Top bowls with remaining ragoût. Sprinkle with parmesan and serve garnished with parsley.