This Slow Cooked Lamb Ragu is super family friendly and a warm and comforting pasta dish which everyone will love.
Course: Dinner
Cuisine: Clean Eating
Keyword: slow cooked lamb ragu
Servings: 6people
Author: Stephanie
Ingredients
1lbLamb Minced
2Large Carrots Peeled and grated
2Onions Peeled and diced
1Red pepper Diced
1Tin Chopped tomatoes
1TinChicken stock I fill the empty chopped tomato tin and use that quantity to make the stock
3tbspTomato paste
1Clove GarlicPeeled and crushed
1tbspOlive oil
½CupRed wine
Salt and pepper to season To taste
1tspGround cumin
½tspCinnamon
Instructions
Turn your oven onto 140C or 290F or grab the slow cooked and get it turned on
In a large frying pan add the olive oil and heat on a medium heat and then gently fry the onions for 5 minutes until they're starting to soften. Turn the heat down if the onions are browing too much
Add the diced red pepper, garlic and grated carrots and combine
Season well with the salt and pepper and then cook for around about 10-12 minutes moving the veggies around the pan every couple of minutes until they're all cooked through and soft. If they're becoming to dry add a couple of tablespoons of water to loosen them
When the vegetables are cooked through take them off the heat and transfer them to a bowl and leave them to one side
In the same pan you cooked the veggies in add the lamb and put back onto the heat
Use a wooden spoon to break up the mince a little but don't move it around too much. If little bits burn on the bottom that'f fine as they add to the flavor. After 3-4 minutes move the meat around and then let the other side cook for 3-4 minutes leaving it to sit for most of that time
Add the cumin and cinnamon to the lamb and combine. The lamb will darken slightly in color
Pour the wine into the pan and allow it to bubble and reduce for 3-4 minutes
Then add the tomato paste and chopped tomatoes and combine well
Add the stock to the pot and combine well and bring the Ragu up to a simmer on the stove top
Leave the Ragu to simmer on the stove for 30 minutes keeping the heat fairly low. Don't allow the Ragu to boil so much it's spitting sauce out everywhere!
Put a lid on your pot and transfer it to the oven and slow cook for 3 hours, stirring once or twice throughout. The sauce will reduce during this time
If using a slow cooker transfer the sauce to the slow cooker and set the timer for 6-7 hours on a low heat