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Slow Cooker Rustic Italian Lamb Ragu

A comforting and flavorful lamb ragu simmered slowly to perfection, bringing the taste of Italy to your table.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lbs lamb roast, cubed Look for high-quality meat, bone-in cuts preferred for extra flavor.
  • 2 tbsp olive oil Extra virgin for rich aroma and flavor.
  • 2 to 3 sprigs fresh rosemary, chopped Fresh is key for fragrant Italian essence.
  • 2 to 3 sprigs fresh thyme, chopped Herbal complement to lamb's richness.
  • 1 small red onion, finely chopped Sweet and aromatic.
  • 4 cloves garlic, minced Adds depth of flavor.
  • 1 carrot finely chopped Adds subtle sweetness.
  • 1 stick celery, finely chopped Essential for mirepoix base.
  • 1.5 cups beef stock Opt for low-sodium or homemade for best flavor.
  • 3 cans (14oz each) crushed tomatoes True Italian flavor.
  • 2 tbsp pearl barley (optional) Adds heartiness and fiber.
  • Salt and pepper to taste Essential for balancing flavors.
  • 1 lb fresh or dried pappardelle or rigatoni Fresh preferred for best texture.
  • 2 tbsp unsalted butter Adds creaminess.
  • Grated Parmesan for garnish Finishing touch for umami.
  • Chopped fresh parsley or basil (optional, for garnish) Adds color and freshness.

Method
 

Preparation
  1. Start by chopping the onion, carrot, celery, garlic, and herbs. Add them to the bottom of the slow cooker.
  2. In a medium pan, heat olive oil over medium-high heat. Brown the lamb cubes in batches, about 5-7 minutes per side until golden.
  3. Pour the beef stock into the same pan, scraping up any browned bits.
  4. Transfer the browned lamb to the slow cooker, add crushed tomatoes, optional pearl barley, and season with salt and pepper. Stir to combine.
Cooking
  1. Cover the slow cooker and set it on low. Allow it to cook for 10 to 12 hours.
  2. About an hour before serving, shred the lamb directly in the slow cooker. Add unsalted butter.
  3. Toss the sauce with cooked pasta—pappardelle or rigatoni.
Serving
  1. Serve with grated Parmesan and fresh herbs.

Notes

Leftover ragu can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Consider adding red wine or mushrooms for richer flavor.