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
1 lamb square cut shoulder (2.2kg–2.4kg approx) (we love Te Mana Lamb)- 2 tbsp Olivado Avocado & Rosemary Oil
- 1 onion, diced
- 1 carrot, diced
- 3 cloves garlic, crushed
- 150g bacon, sliced
- 1 bottle (680g) tomato passata Chantal Organics Tomato Passata
- ½ cup red wine
- 2½ cups beef stock (we love Kallo)
- 3 sprigs rosemary (we love Superb Herb)
- 2 bay leaves (we love Superb Herb)
- To serve
- Diamond Pasta
- ¾ cup parmesan, grated
- A handful of Italian parsley (we love Superb Herb)
instructions
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Step 1.
Heat oil in a large skillet over medium high heat. Brown lamb all over.
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Step 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.
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Step 3.
Remove the lamb and shred it using two forks. Return the meat in the sauce.
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Step 4.
Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.
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Step 5.
Serve the ragu over pasta, garnished with parmesan and parsley
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Chantal Organics Products used
