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20 • min • prep • 6h • cook
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6 • serves
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Slow-cooked Lamb Ragu with Pasta

5/5 (2)



  • Step 1.

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

  • 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.

  • Step 3.

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

  • Step 4.

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

  • Step 5.

    Serve the ragu over pasta, garnished with parmesan and parsley

Chantal Organics Products used

Tomato Passata

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