Slow Cooker Lamb Ragu with Rigatoni - Catelli Brothers

Ingredients

• 1 boneless lamb shoulder roast, about 3 pounds, halved (see note)
• 28 ounces whole peeled tomatoes
• 1 cup dry red wine
• 1 large yellow onion, finely diced
• 1/4 cup tomato paste
• 1/4 cup fresh oregano leaves (or 3 teaspoons dried)
• 4 garlic cloves, minced
• 1 teaspoon dried red chile flakes
• 2 1/2 teaspoons salt
• 1-2 tablespoons red wine vinegar
• 1 pound dried rigatoni
• Parmesan cheese, for grating