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 41 votes

Print Pin

Course: Main Course, Pasta, Sauce

Cuisine: American, Italian

Prep Time: 5

Cook Time: 4 20

Total Time: 4 25

Servings: servings

Calories: 592kcal

Equipment

Ingredients

2 tablespoons olive oil
1 onion yellow or sweet
4 cloves garlic
1 teaspoon Italian seasoning
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.
Place a pan over medium-low heat. Add the olive oil and heat until shimmering.
Add the finely chopped onions and sweat until translucent, 5-10 minutes.
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 with salt and pepper and cook until browned, about 7 to 10 minutes.
Add the crushed tomatoes, another pinch of salt, and Italian seasoning to the pan. Stir well. Transfer 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

You can add finely chopped carrot, celery, and mushroom while cooking the onion if you'd like.
Try adding a splash of red wine, beef, or lamb stock for a richer sauce.

Storage and Reheating

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.
Freezer Let the sauce cool completely, then store in a freezer-safe container for about 6 months.
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.
Reheating from Freezer Place the frozen ragu in the refrigerator overnight to defrost, then follow the directions above.

Nutrition