Slow-cooked Lamb ragu with pasta

Name: Slow-cooked Lamb ragu with pasta
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: Dinner
Ingredients: 1 Lamb square cut shoulder (2.2kg–2.4kg approx); 2 tbsp Avocado oil & rosemary; 1 onion, diced; 1 carrot, diced; 3 cloves garlic, crushed; 150 g bacon, sliced; 1 bottle(680g) tomato passata; ½ cup red wine; 2 ½ cups beef stock; 3 sprigs fresh rosemary; 2 bay leaves; lasagne; ¾ cup parmesan, grated; A handful of Italian parsley

Home Recipes Recipe Archive Slow-cooked Lamb ragu with pasta

AuthorThe Olivado Team

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.

Yields6 Servings

Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

1 Lamb square cut shoulder (2.2kg–2.4kg approx)

2 tbsp Avocado oil & rosemary

1 onion, diced

1 carrot, diced

3 cloves garlic, crushed

150 g bacon, sliced

1 bottle(680g) tomato passata

½ cup red wine

2 ½ cups beef stock

3 sprigs fresh rosemary

2 bay leaves

To serve

lasagne

¾ cup parmesan, grated

A handful of Italian parsley

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.

Slow-cooked Lamb ragu with pasta

CategoryMeats, Lamb, Avocado Oil, Avocado Oil with RosemaryCuisineDinner

Ingredients

1 Lamb square cut shoulder (2.2kg–2.4kg approx)

2 tbsp Avocado oil & rosemary

1 onion, diced

1 carrot, diced

3 cloves garlic, crushed

150 g bacon, sliced

1 bottle(680g) tomato passata

½ cup red wine

2 ½ cups beef stock

3 sprigs fresh rosemary

2 bay leaves

To serve

lasagne

¾ cup parmesan, grated

A handful of Italian parsley

Directions

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.

Slow-cooked Lamb ragu with pasta

Ingredients Directions

Slow-cooked Lamb ragu with pasta

Ingredients

Directions

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