Slow-cooked Lamb Ragu with Pappardelle

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A rich and hearty lamb ragu with fall-apart tender meat. Served with homemade pappardelle. It can be braised in a slow cooker or in a dutch oven. 

Step 1

Sear the meat over high heat until browned. Remove and set aside. Sauté onions, carrots and celery. 

Step 2

Add garlic and fresh rosemary and cook until fragrant. Then deglaze with red wine. 

Step 3 

Add lamb stock, canned tomatoes and bay leaves. Put the browned meat back into the pan. 

Step 4

Braise at low temperatures until the meat is soft and tender. This takes around 6 hours in a slow cooker or 3 hours in a dutch oven. 

Make the pasta, toss with the ragù and serve with grated parmesan cheese!