Lamb & Mushroom Ragu

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.