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.
- Turn your slow cooker on before prepping your vegetables. It will need around 15 minutes to get to temperature.
- 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.
- Next, add the passata, worcestershire sauce, mustard, balsamic vinegar and stir thoroughly.
- Along with the red wine, add the stock cubes and stir. Leave to cook for 7 hours on medium/ low.
- Half an hour before serving, remove all of the meat and set to one side. Turn the sauce up to high.
- 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.
- Serve with pasta and grated parmesan.