- Heat beef marrow in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes until browned. Transfer to a plate.
- Add onion, garlic, bacon, carrot, celery and thyme to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for out for 1 minute. Add tomato paste, canned tomato and stock and stir to combine. Return lamb to pan and bring to the boil, reduce the heat to a simmer. Cover for 2 hours 30 minutes or until meat is tender. Set aside and keep warm.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Transfer to a platter. Top with lamb mixture, parsley and parmesan. Serve immediately!