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


Serves: 8

Ingredients

  • 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

Directions

  • 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.