Lamb and mushroom ragu

Lamb and mushroom ragu
Prep time
Cook time
Total time
  • 2 tbs olive oil
  • 600g Coles Australian Boneless Mini Lamb Shoulder Roast, cut into 5cm pieces
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 250g brown mushrooms, thickly sliced
  • 1 cup (250ml) red wine or beef stock
  • 800g can diced tomatoes
  • 2 tbs tomato paste
  • 1 tbs coarsely chopped rosemary
  • 1 tbs thyme sprigs
  • 1 tbs balsamic vinegar
  • 2 tsp brown sugar
  • 500g Coles Fresh Pappardelle
  • Finely grated parmesan, to serve
  1. Step 1
  2. Heat half the oil in a large frying pan over high heat. Add half the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
  3. Step 2
  4. Repeat with the remaining lamb.
  5. Step 3
  6. Heat the remaining oil in the pan. Add onion, carrot, celery and garlic and cook, stirring, for 5 mins or until onion softens. Transfer to the slow cooker.
  7. Step 4
  8. Add the mushroom to the pan and cook for 2 mins or until tender. Add to the slow cooker with the wine or stock, diced tomato, tomato paste, rosemary, thyme, vinegar and sugar. Cover and cook for 4 hours on high (or 6 hours on low) or until the lamb is very tender.
  9. Step 5
  10. Use tongs to transfer the lamb to a large heatproof bowl. Use 2 forks to coarsely shred lamb. Return to the slow cooker and stir to combine. Season.
  11. Step 6
  12. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
  13. Step 7
  14. Divide the pasta among serving bowls. Top with the lamb mixture and sprinkle with the parmesan.