Slow-cooked Lamb ragu with pasta

two bowls of pasta topped with lamb and herb. Two small pots of salt and pepper in the back. On wooden board.
This is an ultimate comfort dish during the cold months. Set your slow cooker in the morning before you go out & about, then you’ll come home to a hearty lamb ragu. Make a big pot—you can enjoy it over a few days or freeze some for a later day.

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Servings 6 people


Lamb Ragu


  • Heat oil in a large skillet over medium high heat. Brown lamb all over.
  • Place the browned lamb and all the ragu ingredients in the slow cooker. Set to cook 5–6 hours high or 8–10 hours low.
  • Remove the lamb and shred it using two forks. Return the meat in the sauce.
  • Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.
  • Serve the ragu over pasta, garnished with parmesan and parsley.
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  1. […] butchery which is an integral part of producing its ethical – and hence, tastier – lamb. The station supplies direct to many of the country’s top-rated restaurants and premium food […]

  2. […] Now that your technique is on point, try it out in some delicious dishes like a subtle yet classy Mushroom, balsamic & sage angel hair pasta or serve your pasta with a rich lamb ragu. […]

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