Lamb & Mushroom Ragu
Recipe: #33758
November 14, 2019
Categories: Casseroles, Lamb/Mutton, Mushrooms, Onions, Christmas, Potluck, Sunday Dinner, Slow Cooker, No Eggs, Non-Dairy, Canned Tomatoes, Kosher Meat, more
"From one of our national supermarkets and posted for You Want What! A Recipe Posting Game 2019."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.