Slow Cooked Lamb Ragu with Parppardelle …
Author: 
 
Ingredients …
  • 1 kg boneless leg of lamb
  • 1 large brown onion, halved and sliced
  • 2 pieces shortcut bacon (approx.. 50 – 60g), diced
  • 2 medium carrots, peeled and chopped into small chunks
  • 2 celery sticks, chopped into small chunks
  • 1 x 700g bottle Passata Sauce
  • 1 cup chicken stock
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried oregano
  • pappardelle pasta
  • mozarella cheese
Method …
  1. Place lamb, onion, bacon, carrots and celery in Slow Cooker.
  2. Add Passata Sauce, chicken stock, herbs and stir to combine.
  3. Cook in Slow Cooker on LOW for 7 – 7 ½ hours.
  4. Remove lamb from Slow Cooker and shred roughly with 2 forks.
  5. Return meat to Slow Cooker and set to warm.
  6. Cook pasta in boiling water with a pinch of salt until “al dente” and drain.
  7. Place cooked pasta in serving bowls, spoon over a generous serve of the ragu and sprinkle with cheese.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2015/09/06/slow-cooked-lamb-ragu-with-parppardelle/