Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery, and sauté until softened, about 5 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 apart with a wooden spoon.

Pour in the red wine and let it simmer until reduced by half, about 10 minutes.

Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Reduce heat to low and let it simmer for at least 1 hour, stirring occasionally.

In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

Add the drained pasta to the ragu sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Plate the pasta and ragu mixture, and garnish with grated Parmesan cheese and chopped parsley.

Serve hot and enjoy!