Easy Slow Cooker Ground Lamb Ragu Pappardelle
This rich and savory slow cooker ground lamb ragu is the ultimate comfort food, requiring minimal prep for maximum flavor. Served over tender pappardelle pasta, it's a hearty, hands-off meal perfect for busy weeknights or elegant Sunday dinners.
Ingredients
Ingredients
- 1 lb ground lamb preferably 85/15 lean-to-fat ratio
- 1 large yellow onion finely diced
- 2 medium carrots finely diced
- 2 stalks celery finely diced
- 4 cloves garlic minced
- 1 28-oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp fresh rosemary chopped
- 1 tsp dried oregano
- 1 lb pappardelle pasta
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup Parmesan cheese freshly grated, for serving
- 1/4 cup fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The ragu also freezes beautifully for up to 3 months. Make-Ahead: You can brown the meat and sauté the vegetables the night before and store them in the fridge to simply dump into the slow cooker in the morning. Variations: This sauce works wonderfully with rigatoni, tagliatelle, or even polenta. For a deeper flavor, deglaze the skillet with a splash of balsamic vinegar before transferring to the slow cooker.