Slow Cooker Lamb Ragu with Pappardelle
Ragu is a slow-cooked Italian meat sauce, usually served over pasta. For a nonalcoholic version, substitute 2 cups chicken broth for the wine and water.
Serves: 8Hands-on: 20 minutesTotal: 12 hours 20 minutesDifficulty: Medium
- 2 Tbsp. vegetable oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 2 lbs. stew lamb, cut into 1" strips
- 2 carrots, peeled and cut into 1" chunks
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 1 Tbsp. fresh rosemary, minced
- 1 tsp. dried oregano
- 1 tsp. dried sage
- 1 cup dry red wine
- 1 cup water
- 2 Tbsp. tomato paste
- 2 cans (15 oz.) diced tomatoes, drained
- 1 lb. pappardelle, cooked
- ½ cup shredded Parmesan cheese
- Heat oil in a large skillet over medium-high heat. Add onion and cook until onions just start to brown, stirring occasionally, about 5 minutes. Add garlic and sauté for 30 seconds. Transfer onion mixture to a 4- or 6-quart slow cooker.
- Add the lamb strips to the skillet and brown for 3 minutes on each side.
- Place carrots in slow cooker, then top with lamb. Add remaining ingredients except pasta and parsley leaves to the slow cooker. Cook for 10–12 hours on low.
- Serve ragu over pappardelle, garnished with Parmesan cheese.