How to make Slow Cooked Lamb Ragu recipe with Pappardelle

This slow cooked Ragu recipe is made from diced lamb shoulder and includes lots of vegetables perfect for family dinners. It is also suitable to freeze (without the pasta). Place Ragu in airtight containers, cover and freeze for up to 1 month. Defrost portions overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop. Each serve of lamb ragu contains over half of your daily protein needs.

TIPS:
▶ Searing the lamb and veggies in a pan before adding to the slow cooker enhances the flavour of the ragu.
▶ You can also cook the ragu in a stove-tip & oven-proof pan. Cook in oven for approximately 3 hours at 160°C fan-forced.