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 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Dinner
Servings 6 people

Ingredients
 
 

Lamb Ragu

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.
Keyword weekly menu
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