This slow cooker lamb ragu is an incredible rich dish that’s perfect for anyone looking for a fantastic pasta recipe.
By the end of cooking the lamb is so tender and amazing, the sauce will also be rich and packed full of flavour. Top this dish off with some shaved parmesan cheese for the best results.
There are quite a few ingredients required to make this lamb ragu but is certainly worth it. You might be able to get away with leaving a few ingredients out but for the best result I highly recommend leaving the recipe as is.
As with any good pasta dinner some garlic bread will go amazing on the side. This recipe will create quite a bit of food so you might not end up needing any extras.
Make sure you keep the leftovers as they will reheat nicely in the microwave or over the stove. I do not recommend heating leftovers in the slow cooker as it can take too long to reheat which can lead to food poisoning. For safe storage keep the leftovers in the fridge or freezer until required. It will last months in the freezer or just a few days in the fridge.
The video at the middle of the page will take you through all the steps to making this delicious lamb ragu. The video is short and snappy so won’t take up too much of your time.
Slow Cooker Lamb Ragu Recipe
200g (7 oz.) pancetta or bacon
1 onion, diced
2 tsp. garlic, crushed
2 carrots, large dice
2 celery stalks, large dice
2 tsp. rosemary, dried
2 tsp. thyme, dried
2 bay leaves
½ cup red wine
2 Tbsp. tomato paste
2x 400g (14 oz.) canned crushed tomatoes
1 cup beef stock or lamb stock
500g (1 lb) pappardelle pasta, cooked (To serve with)
In a fry pan over medium high heat, add the bacon and fry until crispy. Once crispy remove and put to the side.
Add the lamb and brown on all sides. Once browned put to the side.
In the same fry pan, add the red wine and cook for 2-3 minutes stirring constantly whilst making sure you’re scraping the bottom of the pan.
In the slow cooker, add the lamb, bacon, red wine, onion, garlic, carrots, celery, rosemary, thyme, tomato paste, diced tomatoes, bay leaves and lastly the beef/lamb stock.
Cook on low for 6-8 hours.
Remove the lamb from the slow cooker and shred using two forks. Once shredded return the lamb.
Season with salt & pepper.
Serve & Enjoy
If you can’t get your hands on some lamb but have access to lamb sausages, then these make for a great replacement. Follow the recipe exactly the same but slice them after you’ve finished browning them in the pan. Obviously you won’t be shredding these either.
I recommend using pappardella pasta but you can use any type of pasta that you would like. You should cook the pasta in a pot of boiling water just before you go to serve rather than the slow cooker. However, if you want, you can cook the pasta in the slow cooker just be prepared to add more water as the pasta will thicken the sauce up a ton.
You can leave the bacon out if you don’t want to eat it. You will lose a bit of flavour but the dish should be just fine without it.
Lamb ragu is delicious but you might be wondering how it will impact your diet. If this is the case, then you can find all the nutritional information right below. Also this recipe assumes you’re having pasta with the sauce so if you choose something other than pasta then this information will be wrong.
Just keep in mind this information is estimated using an online tool so it may vary slightly.
If you’re looking for more delicious pasta dishes that you can cook up in a slow cooker then be sure to check out the creamy chicken carbonara. It’s the perfect dish if you need to feed a crowd or have some fussy eaters.
I hope that you enjoy this slow cooker lamb ragu and it cooks out to be as good as it was for me. If you have an amazing variation, tips or something else that you would love to say then please don’t hesitate to leave a comment below.