A healthier lamb ragu pasta slow cooker recipe. This ragu is suitable to freeze too. Simply place ragu in airtight containers, cover and freeze for up to 1 month. Defrost portions overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop then simply add to cooked pasta.
Prep 15 minutesCook 4 hours 15 minutesServes 6
Ingredients
Method
1kg boneless lamb shoulder
2 teaspoons extra-virgin olive oil
1 large brown onion, finely chopped
2 carrots, diced
3 celery sticks, diced
3 cloves garlic, thinly sliced
175g packet Celebrate Health Tomato & Basil Pasta Sauce
400g can cherry tomatoes
2 teaspoons balsamic vinegar
375g dried pappardelle pasta
½ cup (40g) finely grated parmesan, to serve
Fresh basil, to serve
Trim lamb of excess fat and cut into 5cm pieces
Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Cook lamb, for 1-2 minutes each side, or until browned. Transfer to a slow cooker
Heat remaining oil in same pan over medium heat. Add onion, carrot and celery, and cook stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant
Stir in Celebrate Health Tomato & Basil Pasta Sauce, canned tomatoes, 125ml (1/2 cup) water and vinegar and bring to the boil. Transfer mixture to slow cooker, ensuring sauce evenly covers the lamb
Cook, covered on high for 4 hours (or on slow for 8 hours) or until lamb is very tender. Using 2 forks coarsely shred lamb
Meanwhile, cook pasta in a large saucepan of lightly salted boiling water following packet instructions. Drain
Serve hot pasta topped with the lamb ragu. Serve sprinkled with parmesan and basil
