Slow Cooker Lamb Ragu
Ingredients
2 tablespoons olive oil
1 onion yellow or sweet
4 cloves garlic
1 pinch red pepper flakes optional
2 tablespoons tomato paste
1 pound ground lamb
28 ounces crushed tomatoes
1 pound pasta like pappardelle or rigatoni
Parmesan optional, freshly grated, to taste
fresh herbs optional, like parsley, basil, oregano, or mint, to taste
Directions
Finely chop the onion and mince the garlic.
Add the finely chopped onions to a frying pan over medium-low heat and sweat until translucent.
Add the garlic and chili flakes and cook until fragrant, about 30 seconds to 1 minute.
Add the tomato paste and cook for 2 to 3 minutes, until just caramelized.
Turn the heat up to medium and add the lamb to the pan. Season the meat and cook until browned, about 7 to 10 minutes.
Add the crushed tomatoes, salt, and Italian seasoning to the pan. Stir well. Transfer to the slow cooker.
Place the lid on the slow cooker and cook on low heat for 4 to 6 hours.
While the sauce is cooking, cook the pasta to package directions.
Taste, season the lamb sauce with salt and pepper if needed, and serve over pasta. Top with grated Parmesan cheese and fresh herbs.
