Lamb Ragu with Fabb Meats
November 2, 2022


  • 2 tablespoons olive oil, divided
  • 700g lamb shoulder, diced into 1-inch pieces
  • 2 medium carrots, finely diced
  • 1 celery stalked, finely chopped
  • 1 yellow onion, finely diced
  • 6 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 250ml dry red wine
  • 250ml beef stock
  • 1 can chopped tomatoes
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 8–10 sprigs fresh thyme
  • salt and ground black pepper, to season
  • 500g tagliatelle
  • 100g freshly grated parmesan


  1. Brown the pieces of lamb shoulder. Using a heavy-bottomed pan, on a high heat add half of the olive oil. Dry the lamb as much as possible using some kitchen roll. Season generously with 1 teaspoon each of salt and ground black pepper. Add the seasoned lamb in batches to the pan and cook until browned on all sides, about 2-3 minutes per side. Place the lamb on a plate and set aside.
    Set your slow cooker to ‘low.’
  2. Add the remaining 1 tablespoon olive oil to the pan and turn the heat to medium. Once the oil is hot add in the onion, carrots, and celery, seasoning with 1 teaspoon of salt. Cook whilst stirring occasionally, until the vegetables are softened and deeply browned, around 15-20 minutes.
  3. Now stir in the chopped garlic and cook for a further 2 minutes. Stir in the tomato purée, making sure to coat the vegetables and cook for 2 minutes more, caramelising the tomato purée.
  4. Add the red wine into the pan oven, using a wooden spoon to scrape up the lovely browned bits that have gathered at the bottom of the pan. Let the red wine reduce by about half and then pour in the beef stock, tinned tomatoes, and the herbs. Ideally, tie them together so they’re easy to remove later.
  5. Carefully transfer the contents of the pan into the slow cooker to cook for 6 – 7 hours. When it’s ready, the lamb should shred easily using the back of a wooden spoon.
  6. Once it’s tender, remove and discard the spent bay leaves and tied herbs. Shred the lamb and stir to combine it all together.
  7. Cook the taglietti in salted water for 12-13 minutes or until al dente. Drain, keeping back a few tablespoons of pasta water.
  8. Combine the ragu and the pasta together, adding a couple tablespoons of the pasta water until all nicely coated.
  9. Plate up with a generous sprinkling of parmesan cheese to finish.