Perfect for slow cookers, we recommend putting it on a low heat in the morning and it’ll be delicious by dinner! We have an oven bake method too.

Serves: 4   

Lamb Ragu with Pasta and Rosemary

Ingredients:

• 600g lamb shoulder, 25mm cubes
• 1 Large brown onion, cut into wedges
• 100g Lean bacon, chopped
• 100g Button mushrooms, sliced
• 3 Cloves garlic, crushed
• 2 Tablespoons fresh rosemary leaves
• 1 Cup fresh passata
• 1 Cup red wine or stock

Method:

OVEN:
1. Preheat fan forced* oven to 140 degrees Celsius.

2. Place lamb, onion, bacon, mushrooms, garlic and rosemary in large oven safe casserole dish.

3. Pour over combined passata and wine. Stir well to combine. Cover with lid. Cook for 4 hours until lamb is very tender.

Recipe note:*if using a conventional oven, you may need to increase temperature or allow additional cooking time.

SLOW COOKER:
1. Prepare as above, placing all ingredients in the bowl of a large slow cooker. Set on low and cook for 8 hours or high for 4 hours.

Serving Suggestion:

• Serve with your favourite pasta and shaved parmesan.