Slow Cooker Lamb Ragu.

I honestly can’t say it enough. I love my slow cooker. It’s incredible how you can just bung it all in, leave it all day, then you have your meal ready for when you finish work. I also love how much you can fit into them as you can do such big batches of food and freeze them. I’m starting to do that more now because I have a fear that it will snow as much as last year and Tom and I won’t have any food in the house! So, it’s always good to have a back-up.

Last year, coincidentally, when it snowed, I made a pork ragu but I wanted to try again this year as I used a totally different method then and I feel like I have evolved more as a cook ten months down the line. My tastebuds have changed so much, I never used to be a huge lover of lamb and would have only eaten it in a curry or tagine, whereas now, I will try it with anything. I wanted to do a ragu as it’s versatile – you can have it with rice, pasta, potatoes or polenta mash, so it’s a great back up to have in the freezer. The red wine and passata make the ragu rich and wholesome. It’s absolutely delicious.

This recipe serves 4 and was super easy and full of flavour.

Prep time: 15 minutes.

Cooking time: 8+ hours.


  • 700g diced lamb.
  • 1 large brown onion diced.
  • 1 red pepper diced.
  • 1 red chilli diced.
  • 1 large carrot diced.
  • 100g mushrooms sliced.
  • 1 tsp lazy garlic.
  • 200g fresh tomatoes diced.
  • 500g passata.
  • 400ml red wine.
  • 2 tbsp tomato puree.
  • 2 knorr rich beef stock cubes.
  • 1 tsp dijon mustard.
  • A good glug of Worcestershire sauce.
  • 1 tbsp dried mixed herbs.
  • Handful of bay leaves.
  • 1 tsp dried basil.
  • Salt and pepper.
  • 1 tsp smoked paprika.
  • 1 tbsp balsamic vinegar.
  • Freshly chopped basil.
  • Grated parmesan.


  1. Turn your slow cooker on before prepping your vegetables. It will need around 15 minutes to get to temperature.
  2. Put the lamb in first, along with the vegetables, herbs, bay leaves, lazy garlic and season with salt and pepper. Give it a thorough stir.   img_0438
  3. Next, add the passata, worcestershire sauce, mustard, balsamic vinegar and stir thoroughly.  img_0439
  4. Along with the red wine, add the stock cubes and stir. Leave to cook for 7 hours on medium/ low.
  5. Half an hour before serving, remove all of the meat and set to one side. Turn the sauce up to high.
  6. With two forks, shred the meat (like pulled pork), then stir back into the sauce, along with the fresh basil. Leave a small amount of basil for garnish. Shredded lamb meat
  7. Serve with pasta and grated parmesan.


6 Comments Add yours

  1. libarah says:

    Sounds perfect😍


  2. sebby holmes says:

    I love slow cooking myself. Great at this time of year in England. Lovely recipe. Thanks for sharing. Cheers Sebby


  3. The Eclectic Contrarian says:

    Looks awesome!


  4. Mimi says:

    I love cooking with a slow cooker as well! This dish looks delicious.


    1. They’re the best to cook in!


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