Slow Cooker Lamb Ragù Pasta

This slow cooker lamb ragù is a rich, deeply flavoured pasta sauce that practically makes itself. It’s the kind of meal you set up in the morning and come home to at night — perfect for a Sunday cook-up, a dinner party, or any occasion where you want something impressive with minimal hands-on effort.

Serves 4

Prep Time 15

Cook Time 8 hours

Looking for more slow cooked meals? Try my Slow Cooked Lamb with Salsa Verde, or my Slow Cooker Short Rib Pasta

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Helpful Tips

Storage

Fridge: Store the ragù (without pasta) in an airtight container for up to 4 days. The flavour deepens overnight — it’s often better the next day.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over low heat with a splash of water or stock to loosen the sauce. Cook fresh pasta when ready to serve.
Note: Do not store cooked pasta mixed with the sauce — cook pasta fresh each time for best results.

Substitutions

Lamb shoulder: Bone-in lamb shoulder works just as well — add 200–300g to account for the bone and remove it before shredding.
Pappardelle: Any wide, flat pasta works — fettuccine, rigatoni, or tagliatelle all pair well with a chunky ragù.
Passata (700g jar): Substitute with a second 400g can of crushed tomatoes plus 300ml of chicken or beef stock.
Fresh herbs: 1 tsp dried rosemary and 1 tsp dried thyme can replace the fresh sprigs in a pinch — add them straight to the slow cooker.
Tomato paste: Any good-quality tomato paste works here. Sun-dried tomato paste adds an extra layer of sweetness if you have it.

Serving Suggestions

A simple green salad dressed with lemon and olive oil cuts through the richness of the ragù perfectly.
Crusty sourdough or ciabatta on the side to scoop up any extra sauce from the bowl.
A generous grating of Parmesan or Pecorino over the top before serving is non-negotiable.
For a dinner party, serve the ragù in a large bowl at the table and let people help themselves — it holds well and looks the part.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the ragù:

1.2kg boneless lamb shoulder, cut into 4–5cm cubes
2 carrots, roughly diced
1 large brown onion, roughly diced
2 celery stalks, roughly diced
8 garlic cloves, roughly chopped
2 tbsp tomato paste
400g crushed tomatoes
700g passata
2 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and pepper

To serve:

500g pappardelle or pasta of choice
Fresh parsley, roughly chopped
Drizzle of good olive oil (optional)
Grated Parmesan

Directions

Season the lamb cubes generously with salt and pepper on all sides. If you have time, heat a little oil in a hot pan and brown the lamb in batches for 2–3 minutes per side until deep golden — this adds extra flavour depth, but it’s optional and can be skipped.
Add the lamb directly into the slow cooker. Scatter the carrot, onion, celery and garlic over the top.
Stir the tomato paste through the crushed tomatoes, then pour the mixture over the lamb along with the passata. Tuck in the rosemary and thyme sprigs.
Place the lid on and cook on low for 8 hours or high for 5 hours, until the lamb is completely tender and falling apart.
Remove the rosemary and thyme sprigs and discard. Use two forks to shred the lamb directly in the slow cooker, then stir everything together until the meat is fully coated in the sauce. Taste and adjust seasoning.
When ready to serve, cook the pasta in a large pot of well-salted boiling water according to packet instructions. Drain and add directly to the slow cooker, tossing to coat the pasta in the ragù.
Divide between bowls, finish with fresh parsley, a drizzle of olive oil if using, and plenty of grated Parmesan.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	720 kcal
Protein	52 g
Carbohydrates	72 g
Fat	18 g
Fibre	6 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.