Combine the lamb, cinnamon, salt and pepper in a medium bowl.
Heat a pan over a high heat. Add 1 tablespoon of the oil and sear the lamb in 2 batches until browned all over, transferring it to a slow cooker as you go.
Reduce the heat and add the remaining 1 tablespoon of olive oil to the pan.
Add the onion and sauté for 4–5 minutes. Add the garlic and continue to cook for 1 minute.
Add the tomato paste and stir over the heat for 1 minute.
. Stir in the tomatoes, wine and sugar and simmer for 3 minutes.
Transfer to the slow cooker and add the cinnamon stick and bay leaf.
Cook on low for 4 hours.
When the ragu is nearly cooked, bring a large saucepan of salted water to the boil and cook the pappardelle until al dente. Drain.
Serve the ragu garnished with parsley and accompanied by the pasta.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.