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.

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Slow cooked lamb ragu with pasta recipe
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
1

Heat oil in a large skillet over medium high heat. Brown lamb all over.

2

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.

3

Remove the lamb and shred it using two forks. Return the meat in the sauce.

4

Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.

5

Serve the ragu over pasta, garnished with parmesan and parsley.

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

1

Heat oil in a large skillet over medium high heat. Brown lamb all over.

2

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.

3

Remove the lamb and shred it using two forks. Return the meat in the sauce.

4

Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.

5

Serve the ragu over pasta, garnished with parmesan and parsley.

Slow-cooked Lamb ragu with pasta