Slow-Cooked Lamb Ragu With Pappardelle Recipe

Cooking Directions

• STEP 1.Season the lamb with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 2.Transfer the lamb to a slow cooker and add onions, carrots, celery, garlic, tomatoes, tomato paste, red wine, and herbs.
• STEP 3.Cook on low heat for 6-8 hours, until the lamb is tender and falls apart easily.
• STEP 4.Remove the lamb from the slow cooker and shred it using two forks. Return the shredded lamb to the sauce.
• STEP 5.Cook the pappardelle pasta according to package instructions until al dente.
• STEP 6.Serve the lamb ragu over the cooked pappardelle pasta and garnish with grated Parmesan cheese and fresh herbs.

Cooking Tips

• For extra flavor, you can brown the lamb in a hot pan before transferring it to the slow cooker.
• If you don't have a slow cooker, you can also cook the lamb ragu in a Dutch oven or a large pot on the stovetop over low heat.
• Leftover lamb ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store leftover lamb ragu in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
• Serve the lamb ragu over freshly cooked pappardelle pasta and garnish with grated Parmesan cheese and fresh herbs.