Slow Cooked Ragu with Pappardelle

Method

1. On a hot pan, begin to brown your pieces of lamb. With each batch of lamb, season with salt and pepper. Once browned, set aside.
2. In a slow cooker or a cast iron pot, heat olive oil over medium heat.
3. Add onion, garlic, carrot, celery, chilli and cook for 5 minutes until softened. While cooking, season with salt and pepper.
4. Add tomato paste and cook for 1 minute.
5. Add red wine in and allow to simmer until it reduces by half, this will be super quick so be ready for the next step!
6. Add your beef stock and tinned tomatoes with the remaining spices of salt, pepper, cinnamon stocks, bay leaves, all spice and parmesan rinds.
7. Place into the slow cooker for 8 hours on low, or 4 hours on high. For an oven, add to the oven for 6 hours at 150 degrees celsius.
8. Once cooked, if you’d like to thicken your sauce more, add it back to the stove top and allow to thicken over medium heat.
9. Cook your pasta to your liking and add pasta into the ragu sauce and serve with fresh parmesan.
10. Enjoy with family and friends!