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A rich and slow-cooked lamb ragu served with homemade pappardelle<\/a>. The meat is first seared and then slowly braised with onion, carrots, celery and chopped tomatoes in lamb stock and red wine. This yields an extra flavorful sauce and fall-apart tender meat. This rag\u00f9 can be made in a slow cooker or in a Dutch oven.<\/p>\n\n\n