lamb ragu




Prep Time


Cook Time

The ultimate Italian comfort food.



For the lamb ragu

  • 700g diced lamb
  • ½ teaspoon ground cinnamon
  • Salt and ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion — diced
  • 4 cloves garlic — crushed
  • ¼ cup tomato paste
  • 400g can Italian-flavoured tomatoes
  • ½ cup red wine
  • 1 teaspoon sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • Pappardelle, to serve
  • Fresh Italian parsley, to garnish


For the lamb ragu

  • Combine the lamb, cinnamon, salt and pepper in a medium bowl.
  • Heat a pan over a high heat. Add 1 tablespoon of the oil and sear the lamb in 2 batches until browned all over, transferring it to a slow cooker as you go.
  • Reduce the heat and add the remaining 1 tablespoon of olive oil to the pan.
  • Add the onion and sauté for 4–5 minutes. Add the garlic and continue to cook for 1 minute.
  • Add the tomato paste and stir over the heat for 1 minute.
  • . Stir in the tomatoes, wine and sugar and simmer for 3 minutes.
  • Transfer to the slow cooker and add the cinnamon stick and bay leaf.
  • Cook on low for 4 hours.
  • When the ragu is nearly cooked, bring a large saucepan of salted water to the boil and cook the pappardelle until al dente. Drain.
  • Serve the ragu garnished with parsley and accompanied by the pasta.