Lamb Ragu

INGREDIENTS

• Olive Oil, for cooking
• 2 Garlic Cloves, minced
• 1 Onion, diced
• 1 Carrot, finely diced
• 1 tbsp Italian Herbs
• 1/3 cup Bone Broth
• 400g canned Diced Tomatoes
• 2 x Our Cow Lamb Casserole Pieces
• 250g Pappardelle Pasta
• Fresh Parsley, to serve
• Fresh Parmesan, to serve 

METHOD

1. Heat a slow cooker/pressure cooker* and add cooking oil.
2. Add garlic and onion, cooking until softened.
3. Add carrot, Italian herbs, bone broth and tomatoes.
4. Meanwhile, heat a frying pan on stovetop and add cooking oil.
5. Add lamb casserole pieces, browning all over. Add to slow cooker/pressure cooker sauce.
6. Slow cook for 6 hours or pressure cook for 1 hour. Shred meat once cooked.
7. Cook pasta as per packet instructions in a saucepan.
8. Serve pasta topped with lamb ragu, fresh parsley and parmesan.

*this can also be cooked on stovetop in a casserole pot on a low heat, stirring often.