Slow Cooker Leftover Lamb Ragu
Leftover Lamb Ragu. How to make the best lamb ragu recipe, using leftover roast lamb. Thanks to the slow cooker, ingredients are dumped in the slow cooker, cooked slow, with very little effort, but maximum flavour.
Leftover Lamb Ragu Ingredients:
Prep your vegetables. Peel and dice everything and give it a wash in your colander.
Load your vegetables into the slow cooker, pour in red wine, season, and stir. Slow cook for 2 hours on high or 3.5 hours on low.
When the slow cooker is done, use the slow cooker to blend half of the ingredients. Then stir in tinned tomatoes.
Shred your lamb and add your lamb into your ragu. Then cook for a further hour to warm through the lamb.
Cook pasta according to packet instructions and then serve the lamb ragu over pasta.
Swaps. You can use any pasta either fresh or dried. Just follow packet instructions to warm it up. We used fresh tagliatelle in this recipe.
Thanks for reading our slow cooker leftover lamb ragu recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more lamb recipes, then I recommend you try our slow cooker lamb tagine recipe next.
Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 725mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5632IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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