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Lamb Ragu

Lamb Recipes
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Lamb Ragu
Serves
4
Prep
15 mins
Cook
1 to 6 hours (depending on method)

INGREDIENTS

  • Olive Oil, for cooking
  • 2 Garlic Cloves, minced
  • 1 Onion, diced
  • 1 Carrot, finely diced
  • 1 tbsp Italian Herbs
  • 1/3 cup Bone Broth
  • 400g canned Diced Tomatoes
  • 2 x Our Cow Lamb Casserole Pieces
  • 250g Pappardelle Pasta
  • Fresh Parsley, to serve
  • Fresh Parmesan, to serve 

METHOD

  1. Heat a slow cooker/pressure cooker* and add cooking oil.
  2. Add garlic and onion, cooking until softened.
  3. Add carrot, Italian herbs, bone broth and tomatoes.
  4. Meanwhile, heat a frying pan on stovetop and add cooking oil.
  5. Add lamb casserole pieces, browning all over. Add to slow cooker/pressure cooker sauce.
  6. Slow cook for 6 hours or pressure cook for 1 hour. Shred meat once cooked.
  7. Cook pasta as per packet instructions in a saucepan.
  8. Serve pasta topped with lamb ragu, fresh parsley and parmesan.

*this can also be cooked on stovetop in a casserole pot on a low heat, stirring often.

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