Slow Cooker Rustic Italian Lamb Ragu

By Martha

Everyday Kitchen Bliss!

September 19, 2024

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Why You’ll Love This Recipe:

Easy to prepare with minimal hands-on time
Hearty, bold flavors from slow cooking
Perfect for meal prepping with versatile leftovers

Ingredients You’ll Need:

3-4 lbs lamb roast (cubed)
2 tbsp olive oil
2-3 sprigs each fresh rosemary and thyme, chopped
1 small red onion, finely chopped
4 garlic cloves, minced
1 carrot, finely chopped
1 celery stick, finely chopped
1½ cups beef stock (instead of red wine)
3 cans (14oz) crushed tomatoes
2 tbsp pearl barley (optional)
Salt and pepper to taste
1 lb fresh or dried pappardelle or rigatoni
2 tbsp unsalted butter
Grated Parmesan for garnish

How to Make Slow Cooker Rustic Lamb Ragu:

Step-by-Step Instructions:

Prepare the Vegetables: Chop the onion, carrot, celery, garlic, and herbs. Add them to the bottom of the slow cooker.
Brown the Lamb: Heat olive oil in a pan and brown lamb cubes in batches. Transfer to the slow cooker.
Deglaze the Pan: Pour beef stock into the same pan, scraping up any browned bits. Add this liquid to the slow cooker.
Combine Ingredients: Add crushed tomatoes, barley, salt, and pepper. Stir to combine.
Cook: Set the slow cooker on low and cook for 10-12 hours.
Shred the Lamb: During the last hour, shred the lamb and add butter for richness.
Serve: Toss with cooked pappardelle and garnish with Parmesan.

Helpful Tips:

No need for expensive lamb cuts; slow cooking will tenderize even tougher pieces.
Barley thickens the sauce and adds texture but can be omitted if preferred.
For a non-alcoholic version, use beef stock instead of red wine for depth of flavor.

Details:

Prep Time: 20 minutes
Cook Time: 12 hours
Total Time: 12 hours 20 minutes
Yield: Serves 10+
Category: Main Course
Method: Slow Cooker
Cuisine: Italian
Diet: Meat-based

Notes:

For extra freshness, add chopped fresh parsley or basil before serving.
If the sauce becomes too thick, thin it with a splash of water or stock.

Frequently Asked Questions:

Can I freeze this ragu? Yes, it freezes beautifully for up to 3 months.
Can I make this without a slow cooker? Yes, it can be simmered in a large pot on low heat for 3-4 hours.

Storage Instructions:

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.

Related Recipes:

If you loved this lamb ragu, try:

Tuscan Chicken Pasta Recipe

Conclusion:

This rustic lamb ragu is a versatile, flavor-packed dish that’s perfect for cozy dinners or easy meal prep. Enjoy it over pasta, or get creative with leftovers for other dishes!

Slow Cooker Rustic Italian Lamb Ragu

Author: Martha

Print Recipe

Description

Ingredients

Scale

3–4 lbs lamb roast (cubed)
2 tbsp olive oil
2–3 sprigs each fresh rosemary and thyme, chopped
1 small red onion, finely chopped
4 garlic cloves, minced
1 carrot, finely chopped
1 celery stick, finely chopped
1½ cups beef stock (instead of red wine)
3 cans (14oz) crushed tomatoes
2 tbsp pearl barley (optional)
Salt and pepper to taste
1 lb fresh or dried pappardelle or rigatoni
2 tbsp unsalted butter
Grated Parmesan for garnish

Instructions

Prepare the Vegetables: Chop the onion, carrot, celery, garlic, and herbs. Add them to the bottom of the slow cooker.
Brown the Lamb: Heat olive oil in a pan and brown lamb cubes in batches. Transfer to the slow cooker.
Deglaze the Pan: Pour beef stock into the same pan, scraping up any browned bits. Add this liquid to the slow cooker.
Combine Ingredients: Add crushed tomatoes, barley, salt, and pepper. Stir to combine.
Cook: Set the slow cooker on low and cook for 10-12 hours.
Shred the Lamb: During the last hour, shred the lamb and add butter for richness.
Serve: Toss with cooked pappardelle and garnish with Parmesan.