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Lamb and mushroom ragu recipe
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Prep Time:
10 minutes
Cook Time:
260 minutes
Total Time:
270 minutes
Cozy lamb ragu pasta: ideal winter comfort food that's great for leftovers!
Ingredients:
  • 36.40 gm olive oil
  • 600g Boneless Mini Lamb Shoulder Roast, cut into 5cm pieces
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 250g brown mushrooms, thickly sliced
  • 250ml red wine
  • 800g can diced tomatoes
  • 44.40 gm tomato paste
  • 20.00 ml coarsely chopped rosemary
  • 20.00 ml thyme sprigs
  • 20.00 ml balsamic vinegar
  • 8.00 gm brown sugar
  • 500g Fresh Pappardelle
  • Finely grated parmesan, to serve
Instructions:
  • In a large frying pan over high heat, heat half of the oil until sizzling. Add half of the lamb and sear for 5 minutes, turning occasionally, until beautifully browned. Transfer the lamb to a slow cooker.
  • Continue the process with the rest of the lamb.
  • In a hot pan, sizzle the leftover oil. Sauté the onion, carrot, celery, and garlic for about 5 minutes until the onion becomes tender. Then, transfer everything to the slow cooker.
  • Sauté the mushroom until tender, then transfer to the slow cooker along with the wine or stock, diced tomato, tomato paste, rosemary, thyme, vinegar, and sugar. Cover and simmer on high for 4 hours (or low for 6 hours) until the lamb is tender.
  • Transfer the succulent lamb with tongs to a spacious heatproof bowl. Gently shred the lamb using 2 forks until beautifully coarse. Return the lamb to the slow cooker, stir well to combine all the flavors, and season to perfection.
  • Boil pasta in a large saucepan of bubbling water according to package instructions until perfectly al dente. Drain the pasta.
  • Dish out the pasta into bowls then generously layer with the flavorful lamb mix, finishing off with a generous sprinkle of parmesan.

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