Slow-cooked Lamb Ragu with Pasta
This is an ultimate comfort dish during the cold months. Set your slow cooker in the morning before you go out & about, then you’ll come home to a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.
Cooking tools:
- Slow cooker
- Cutting board
- Chef's knife
- Skillet
- Pot
- Colander
- Fork
- Measuring cup
- Grater
- Serving bowl
- Plate
- Stove
Ingredients
- 1 lamb square cut shoulder (2.2kg–2.4kg approx) (we love Te Mana Lamb)
- 2 tbsp Olivado Avocado & Rosemary Oil
- 1 onion, diced
- 1 carrot, diced
- 3 cloves garlic, crushed
- 150g bacon, sliced
- 1 bottle (680g) tomato passata Chantal Organics Tomato Passata
- ½ cup red wine
- 2½ cups beef stock (we love Kallo)
- 3 sprigs rosemary (we love Superb Herb)
- 2 bay leaves (we love Superb Herb)
- Diamond Pasta
- ¾ cup parmesan, grated
- A handful of Italian parsley (we love Superb Herb)
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