Slow Cooker Lamb Ragu with Pappardelle

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Slow Cooker Lamb Ragu with Pappardelle

Servings: 4-6

Ingredients:
1.5 lbs (700g) lamb shoulder, trimmed and cut into 2-inch pieces
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, finely chopped
2 celery stalks, finely chopped
2 tbsp tomato paste
1 can (14 oz) crushed tomatoes
1 cup dry red wine
1 cup beef or chicken broth
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp olive oil
1 lb (450g) pappardelle pasta
Grated Parmesan cheese for serving
Fresh parsley for garnish
Instructions:
Prepare the Lamb:

Season the lamb pieces generously with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat.
Sear the lamb in batches until browned on all sides, about 5 minutes per batch. Transfer the browned lamb to the slow cooker.
Cook the Vegetables:

In the same skillet, reduce the heat to medium and add the chopped onion, carrots, and celery.
Cook until softened, about 5-7 minutes.
Add the minced garlic and tomato paste, cooking for an additional 2 minutes until the tomato paste is well incorporated and fragrant.
Deglaze and Combine:

Pour the red wine into the skillet, stirring to deglaze and scrape up any browned bits from the bottom of the pan.
Let the wine simmer for 2-3 minutes until slightly reduced.
Transfer the vegetable mixture and wine from the skillet to the slow cooker.
Add the crushed tomatoes, broth, dried rosemary, thyme, and bay leaves. Stir to combine everything.
Slow Cook:

Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the lamb is tender and can be easily shredded with a fork.
Finish the Ragu:

Remove the bay leaves and discard them.
Using two forks, shred the lamb directly in the slow cooker. Stir the ragu to ensure the lamb is well distributed in the sauce.
Taste and adjust the seasoning with salt and pepper if needed.
Cook the Pappardelle:

About 20 minutes before serving, cook the pappardelle pasta according to the package instructions until al dente.
Drain the pasta, reserving a cup of the pasta water.
Serve:

Toss the cooked pappardelle with the lamb ragu, adding a bit of the reserved pasta water if needed to achieve the desired consistency.
Serve the lamb ragu over the pappardelle, garnished with grated Parmesan cheese and fresh parsley.