Lamb & Mushroom Ragu

Prep Time
Cook Time
5h 15m
Ready In

"From one of our national supermarkets and posted for You Want What! A Recipe Posting Game 2019."

Original recipe yields 4-6 servings


  • Serving Size: 1 (703.4 g)
  • Calories 803.8
  • Total Fat - 17.8 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 96 mg
  • Sodium - 823.8 mg
  • Total Carbohydrate - 119.3 g
  • Dietary Fiber - 20.4 g
  • Sugars - 12.8 g
  • Protein - 42.1 g
  • Calcium - 132.3 mg
  • Iron - 5.7 mg
  • Vitamin C - 42.8 mg
  • Thiamin - 0.6 mg

Step 1

Heat half the oil in a large frying pan over high heat and add half the lamb and cook, turning occasionally, for 5 mins or until brown all over and then transfer to a slow cooker and then repeat with the remaining lamb.

Step 2

Heat the remaining oil in the pa and add onion, carrot, celery and garlic and cook, stirring, for 5 mins or until onion softens and then transfer to the slow cooker.

Step 3

Add the mushroom to the pan and cook for 2 mins or until tender and the n add to the slow cooker with the wine or stock, diced tomato, tomato paste, rosemary, thyme, vinegar and sugar and cover and cook for 4 hours on high (or 6 hours on low) or until the lamb is very tender.

Step 4

Use tongs to transfer the lamb to a large heatproof bowl and use 2 forks to coarsely shred lamb and return to the slow cooker and stir to combine and then season, to taste.

Step 5

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente and drain.

Step 6

Divide the pasta among serving bowls and top with the lamb mixture and sprinkle with the parmesan.

Tips & Variations

No special items needed.