Friday, 14 April 2017

Slow Cooker Lamb Ragu


Midweek Meal Winner

This Lamb Ragu is never argued about, never not-eaten - everyone loves it! 

I’ve been using lamb mince ever since we visited my parents-in-law. They made us a Bolognese dish with lamb and it was lovely - a lot tastier than beef in my opinion. I always buy free-range lamb mince.

The secret to this dish is to put it in the slow cooker/crock pot all day. The extra veg makes it so tasty!

I use a 6 litre Slow Cooker from Lakeland. You can double the recipe and make a really make a huge batch - perfect to freeze or use later in the week.

For more slow cooker recipes, take a look at the Mean Mother Cooker Slow Cooker Recipe page.

Slow Cooker Lamb Ragu



20 mins 5 hours

Serves 5

500g lamb mince
1 tbsp olive oil
1 onion, finely chopped
2 sticks of celery, diced
2 large carrots, grated
1 large courgette/zucchini, grated
2 cloves garlic, crushed
1 cup of red lentils, washed and drained
1 tbsp tomato paste
2 tsp oregano
1 tsp thyme
1 tin of chopped tomatoes
2 cups of stock
salt and pepper

    1. Brown the lamb and remove from pan.

    2. Add the oil to the pan and fry the onions until translucent.

    3. Add the celery, carrots, courgette and garlic and cook for 5 minutes.

    4. Add all the remaining ingredients, including the browned lamb. Cook for two more minutes then transfer everything to the slow cooker.

    5. Cook on low for at least 5 hours. Serve with spaghetti or make into a yummy lasagne.

Recipe by Mrs Mean

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