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Slow Cooker Lamb Ragu with Pappardelle

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There are dishes that simply nourish, and then there are those that tell a story, embodying centuries of culinary tradition and regional pride. Italian ragù is one such dish, a slow-cooked meat sauce that is the very soul of Italian comfort food. While the Bolognese ragù is perhaps the most famous, lamb ragù holds a special place in the hearts (and stomachs) of Italians, particularly in the rugged, pastoral regions of Abruzzo and Sardinia, where lamb has been a staple for generations. This Slow Cooker Lamb Ragu with Pappardelle brings the rustic charm and profound flavors of the Italian countryside directly to your kitchen, with the effortless magic of your slow cooker.

  • Total Time: Approximately 6.5 to 8.5 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale

For the Lamb Ragu:

  • 2 lbs Boneless Lamb Shoulder: Trimmed and cut into 1-inch cubes.
  • 1 tbsp Olive Oil: For searing.
  • 1 large Yellow Onion: Finely diced.
  • 2 Carrots: Peeled and finely diced.
  • 2 Celery Stalks: Finely diced.
  • 4 cloves Garlic: Minced.
  • 1 cup Dry Red Wine: (e.g., Chianti, Merlot, or Cabernet Sauvignon)
  • 1 (28 oz) can Crushed San Marzano Tomatoes:
  • 1 (14.5 oz) can Diced Tomatoes: Undrained.
  • ½ cup Beef Broth: Low sodium.
  • 2 sprigs Fresh Rosemary: (or 1 tsp dried)
  • 2 sprigs Fresh Thyme: (or 1 tsp dried)
  • 1 Bay Leaf:
  • 1 tsp Salt: (Adjust to taste)
  • ½ tsp Black Pepper: Freshly ground.

For Serving:

  • 1 lb Pappardelle Pasta: (or other wide, flat pasta)
  • Freshly Grated Parmesan Cheese: For garnish.
  • Fresh Parsley or Basil: Chopped, for garnish.

Instructions

  1. Prepare and Sear Lamb: Pat the lamb cubes thoroughly dry with paper towels. Season generously with salt and pepper. Heat 1 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the lamb in batches for 3-5 minutes per side until deeply browned. Transfer the seared lamb to the slow cooker.
  2. Make the Soffritto: Reduce the heat to medium. Add the finely diced onion, carrots, and celery to the same skillet (add a little more oil if needed). Sauté for 8-10 minutes until the vegetables are softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Deglaze with Wine: Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
  4. Combine Sauce Ingredients: Add the crushed San Marzano tomatoes, diced tomatoes (undrained), beef broth, fresh rosemary, fresh thyme, and bay leaf to the skillet. Stir well. Season with 1 tsp salt and ½ tsp black pepper. Bring the sauce to a gentle simmer.
  5. Add to Slow Cooker: Carefully pour the simmering ragù sauce over the seared lamb in the slow cooker. Stir gently to ensure the lamb is mostly submerged in the sauce.
  6. Slow Cook: Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the lamb is incredibly tender and easily shreds with a fork, and the sauce has thickened and flavors have melded.
  7. Shred Lamb & Finish Sauce: Once cooked, remove the lamb from the slow cooker and shred it using two forks. Discard the bay leaf and herb sprigs. Return the shredded lamb to the slow cooker and stir it into the sauce. Taste and adjust seasoning if necessary.
  8. Cook Pasta & Serve: While the lamb is resting, cook the pappardelle pasta according to package directions until al dente. Drain well. Serve the lamb ragù generously over the cooked pappardelle. Garnish with freshly grated Parmesan cheese and fresh chopped parsley or basil.

Notes

  • Quality Ingredients: For the best ragù, use high-quality lamb, good San Marzano tomatoes, and a red wine you enjoy drinking. The flavors will concentrate during slow cooking.
  • Searing is Essential: Do not skip searing the lamb and sautéing the soffritto. These steps are crucial for building deep, complex flavors that define a great ragù.
  • Pasta Choice: Pappardelle is traditional for its wide, flat surface that holds the hearty ragù beautifully. Other wide, flat pastas like tagliatelle or fettuccine also work well.
  • Make Ahead: Lamb ragù is a fantastic make-ahead meal. It tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
  • Freezing: If freezing, allow the ragù to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.
  • Author: Elle
  • Prep Time: 30 minutes
  • Cook Time: 6-8 hours (Low) or 3-4 hours (High)
  • Category: Main Dish, Pasta
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-lamb-ragu-with-pappardelle/