Slow-cooked Lamb ragu with pasta
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.
Ingredients
Lamb Ragu
- 2.4 kg lamb shoulder 2.2kg–2.4kg approx
- 2 tbsp Olivado Avocado oil & rosemary
- 1 onion diced
- 1 carrot diced
- 3 cloves garlic crushed
- 150 g bacon sliced
- 1 bottle Chantal Organics tomato passata 680g
- ½ cup red wine
- 2 ½ cups beef stock
- 3 sprigs Superb Herb rosemary
- 2 Superb Herb bay leaves
To serve
- Diamond lasagne
- ¾ cup parmesan grated
- A handful of Superb Herb Italian parsley
Instructions
- 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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