Two things in 20 minutes. I think it's doable.

I trust you, but I really want to see it.

Right, so the first thing you need to do is to prepare the ragu sauce.

A ragu sauce is a sort of meaty sauce, normally with ground meat

or minced meat.

I'm not mincing it because I quite like it

with more texture.

What we have here is a shoulder of lamb. A bit of sinew on it,

so if they're going to hand cut it like I am, I'm going to have

to cut it quite fine. I think I'd mince it, Chef.

I think most people probably would.

That's going to be brave chef to do what Monica's doing, I think.

So, I have a hot pan here.

Now, I want this meat in there, sealing.

PAN SIZZLES

I think the difficulty with this particular challenge is trying

to get some flavour in 20 minutes.

Everyone knows that making a ragu or a bolognese sauce takes hours,

but it is achievable.

A sort of lip-smacking sauce is what you want.

So, I've got my vegetables in here. You can smell the garlic.

So, now I'm deglazing the pan with some white wine.

I'm going to bring more flavour to my sauce, but I need to reduce

this down before I add the stock to it.

So the vegetables are going to absorb all of the sauce as well,

are they? Absolutely. OK.

So, I've just added some reduced lamb stock to the pan.

You can see it's come up to the boil and then I want this to gently cook.

So a nice rolling simmer.

So, into the boiling water.

That's going to take only a couple of minutes, if that.

I've just added some butter, bring a bit more richness to my sauce.

Bit of a shine.

So, I'm just finishing it with some chives on the top

and now I'm going to serve it.

Hey. That's pretty.

Phwoar! Come on!

There we have it. Lovely.

Hand-cut tagliatelle pasta with a lamb ragu.

Very good. That's a quality sauce in 20 minutes.

I mean, you know it's a good sauce, look at the shine on it. Beautiful.

It's about bringing as much flavour that you'd want in a ragu

in 20 minutes.