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a plate of slow cooker lamb ragu over pappardelle pasta surrounded by a block of parmesan, a white linen, and torn baguette.

Slow Cooker Lamb Ragu

This slow cooker lamb ragu is the ultimate Italian comfort food. The lamb is braised for hours until a delicious, rich sauce develops. Serve over your favorite pasta for a warming dinner for whomever you’re serving, whether it’s friends or the whole family.
5 from 40 votes
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Course: Main Course, Pasta, Sauce
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 25 minutes
Servings: 6 servings
Calories: 592kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 onion yellow or sweet
  • 4 cloves garlic
  • 1 pinch red pepper flakes optional
  • 2 tablespoons tomato paste
  • 1 pound ground lamb
  • 28 ounces crushed tomatoes
  • 1 pound pasta like pappardelle or rigatoni
  • parmesan optional, freshly grated, to taste
  • fresh herbs optional, like parsley, basil, oregano, or mint, to taste

Instructions

  • Finely chop the onion and mince the garlic.
  • Add the finely chopped onions to a frying pan over medium-low heat and sweat until translucent.
  • Add the garlic and chili flakes and cook until fragrant, about 30 seconds to 1 minute.
  • Add the tomato paste and cook for 2 to 3 minutes, until just caramelized.
  • Turn the heat up to medium and add the lamb to the pan. Season the meat and cook until browned, about 7 to 10 minutes.
  • Add the crushed tomatoes, salt, and Italian seasoning to the pan. Stir well. Trasnfer to the slow cooker.
  • Place the lid on the slow cooker and cook on low heat for 4 to 6 hours.
  • While the sauce is cooking, cook the pasta to package directions.
  • Taste, season the lamb sauce with salt and pepper if needed, and serve over pasta. Top with grated parmesan cheese and fresh herbs.

Notes

General
  1. You can add finely chopped carrot, celery, and mushroom while cooking the onion if you'd like.
  2. Try adding a splash of red wine, beef, or lamb stock for a richer sauce.
Storage and Reheating
  1. Fridge If you have leftover lamb ragu, it’s sometimes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. 
  2. Freezer Let the sauce cool completely, then store in a freezer-safe container for about 6 months.
  3. Reheating from Fridge To reheat, add to saucepan over medium-low to medium heat on the stove. Bring up to a light boil and down to a simmer until heated through.
  4. Reheating from Freezer Place the frozen ragu in the refrigerator overnight to defrost, then follow the directions above.

Nutrition

Calories: 592kcal | Carbohydrates: 69g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 55mg | Sodium: 267mg | Potassium: 813mg | Fiber: 6g | Sugar: 9g | Vitamin A: 371IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 4mg