Lamb Ragu

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 (28 ounce) can whole tomatoes, drained
• 4 garlic cloves, finely chopped
• 2 medium carrots, cut into 1/4-inch pieces
• 1 large onion, chopped
• 1/2 cup dry wine
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 lbs lamb shoulder, trimmed and quartered
• 12 ounces pappardelle pasta or 12 ounces other wide noodles
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup grated parmesan cheese (1 oz)

Recipe

• 1 in a slow cooker, combine the tomatoes, garlic, carrots, onion, wine, oregano, salt, and pepper.
• 2 add the lamb and cook, covered, until the lamb is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high,.
• 3 twenty minutes before serving, cook the pasta according to package directions. using a fork, break the meat into smaller pieces, then stir into its cooking liquid; fold in the parsley.
• 4 serve the lamb over the pasta and sprinkle with the parmesan.
• 5 note: the ragu may be frozen for up to 3 months. thaw in the refrigerator overnight. reheat in a large saucepan, covered, over medium heat about 10 minutes. add 1/4 to 1/2 c water if it starts to dry out.