Slow Cooked Lamb Ragu
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Unrated
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Prep Time
10 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 25 mins
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Servings
6
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Calories
946 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooked Lamb Ragu
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This Slow Cooked Lamb Ragu is richly delicious and yet so easy to make in a crockpot or the stove. Pair it with pasta and freshly grated Pecorino for the ultimate comfort food meal!
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Ingredients
- 1 yellow onion finely diced, large
- 3 celery finely diced, sticks
- 1 carrot peeled and finely diced, large
- 1 red bell pepper , sliced (optional - see notes)
- 2 tbsp olive oil , or as needed
- 2 tsp sea salt coarse
- 1 tsp black pepper
- 1 tsp brown sugar (optional)
- 6 cloves garlic , minced
- ¼ cup white wine 60 ml
- 1 pound ground lamb 450 g
- 28 oz tomatoes 2 x 400 g cans, crushed or finely diced
- ⅓ cup chicken broth or stock made with 1 chicken bouillon cube, 80 ml
- 2 bay leaf
- 2 rosemary sprigs
- 2 thyme sprigs
- 1 Chili pepper (optional)
To serve
- pasta pappardelle or tagliatelle recommended, of your choice
- Pecorino Romano cheese freshly grated, or Parmesan cheese
- salt to season
- black pepper to season
- pinch red pepper flakes
Instructions
- Finely dice the onion, celery and carrots. If you are short on time, a little vegetable chopper gadget is very useful! See notes if using the pepper.
- Heat the olive oil directly in your slow cooker (if it has a browning function) or in a large skillet. Add the diced vegetables and sprinkle with the salt, pepper and brown sugar. Sauté over medium-low heat for 10-15 minutes, stirring occasionally, until the onion is translucent and the vegetables are softened but not browned.
- Add the white wine, if using, and increase the heat so that it cooks down and the aroma dissipates. Stir in the minced garlic and cook for a minute or so until fragrant.
- Now add the ground lamb and break it up with a wooden spoon. Cook for 4-5 minutes until browned. At this point you will need transfer everything to your slow cooker if you have started this recipe in a separate pan.
- Stir in the tomatoes and chicken broth and add the bay leaves, rosemary, thyme and chili (if you can, tie the herbs in a bundle to make them easier to discard at the end). Cover and cook for 8-12 hours on the LOW setting or for 6 hours on the HIGH setting.
- Discard the bay leaves, herbs and chili. Have a taste of the ragu and adjust the seasoning, adding salt and pepper as needed.
- Serve over pasta such as papardelle or tagliatelle with a generous sprinkling of freshly grated Pecorino or Parmesan cheese, red pepper flakes and a side of Focaccia or garlic bread.
Equipments used:
Notes
- Cooking on the stove
- Note this version requires more chicken broth
- Add the sliced pepper in with the other chopped vegetables – it will soften and dissolve into the sauce during the long cooking time.
- If the ragu feels a little watery after cooking in a crockpot you can cook on HIGH with the lid off for 30 minutes or so so that the sauce becomes more concentrated. Alternatively add a crushed bouillon cube (stock cube) in the slow cooker instead of using broth.
- Heat the olive oil in a large skillet or Dutch Oven. Add the diced vegetables and sprinkle with the salt, pepper and brown sugar. Sauté over medium-low heat for 10-15 minutes, stirring occasionally, until the onion is translucent and the vegetables are softened but not browned.
- Add the white wine and increase the heat so that it cooks down and the aroma dissipates. Stir in the minced garlic and cook for a minute or so until fragrant.
- Add ground lamb and break it up with a wooden spoon. Cook for 4-5 minutes until browned.
- Stir in the tomatoes and 1 cup of chicken broth and add the rosemary, thyme, bay leaves and chili. Partially cover the pan and cook over low heat, stirring occasionally, for 45 minutes or until the sauce is reduced. If the pot is looking a little dry add a splash of water or extra broth.
- Discard the bay leaves, herbs and chili. Have a taste of the ragu and adjust the seasoning, adding salt and pepper as needed.
Nutrition Information
Show Details
Calories
946kcal
(47%)
Carbohydrates
163g
(54%)
Protein
49g
(98%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
55mg
(18%)
Sodium
3709mg
(155%)
Potassium
6405mg
(136%)
Fiber
42g
(168%)
Sugar
96g
(192%)
Vitamin A
7080IU
(142%)
Vitamin C
235mg
(261%)
Calcium
754mg
(75%)
Iron
29mg
(161%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 946 kcal
% Daily Value*
| Calories | 946kcal | 47% |
| Carbohydrates | 163g | 54% |
| Protein | 49g | 98% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 3709mg | 155% |
| Potassium | 6405mg | 136% |
| Fiber | 42g | 168% |
| Sugar | 96g | 192% |
| Vitamin A | 7080IU | 142% |
| Vitamin C | 235mg | 261% |
| Calcium | 754mg | 75% |
| Iron | 29mg | 161% |
* Percent Daily Values are based on a 2,000 calorie diet.
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