Slow Cooked Lamb Ragu with Pappardelle
Credit: Whisk Media Group
Prep: 15 minutes
Cook: 4 hours 15 minutes
Serves: 6
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.
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Slow Cooked Lamb Ragu with Pappardelle
Ingredients:
- 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
Tips & Hints:
- Each serve of ragu contains over half of your daily protein needs.
- This lamb ragu is suitable to freeze (without the pasta). 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.
