Slow Cooker Lamb Ragu
Healthy comfort meets ease with Slow Cooker Lamb Ragu—tender lamb, garlic, and rosemary over pappardelle pasta, perfect for a Sunday dinner.
Servings 6 people
Calories 434kcal
Ingredients
Meat and Sauce
- 700 grams Boneless Lamb Shoulder, cut into half (1.5 pounds)
- 1 teaspoon olive oil
- 2 tablespoons Garlic, minced
- 1 large Brown onion finely diced
- 1 can crushed tomatoes 440 grams/28 ounce
- ¼ cup beef stock/broth
- 1 tablespoon Tomato Paste
- 2 bay leaves
- salt and pepper
- 2 sprigs fresh rosemary
Pasta and to serve
- 500 grams Pappardelle pasta 16 ounces
- 1 tablespoon Parmesan, grated
Instructions
- Brown Meat: Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
- Add onions and garlic: Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
- Add Tomatoes: Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
- Add to Slow Cooker: Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
- Cook: Cover with lid and cook on low heat for 8 hours.
- Shred Meat: Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
- Cook Pasta: Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
- Serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.
Nutrition
Calories: 434kcal | Carbohydrates: 28g | Protein: 27g | Fat: 22g | Saturated Fat: 1g | Fiber: 3g | Sugar: 3g