In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Saut? until softened, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the ground lamb. Cook until browned, breaking it up with a wooden spoon.

Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes.

Stir in the crushed tomatoes, stock, oregano, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Let it cook for 1.5 hours, stirring occasionally.

While the ragu simmers, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water until al dente.

Drain the pasta and reserve a cup of pasta water.

Toss the cooked pasta with the ragu, adding reserved pasta water as needed to achieve desired consistency.

Serve hot, garnished with chopped parsley and grated Parmesan cheese.