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Lamb ragu with pasta

Lamb ragu with pasta

Total Time
6 hr 30 min
20 min
6 hr 10 min
Warm up this winter with this inviting classic pasta dish. The fennel, French lentils and zesty lemon flavour the lamb ragu brilliantly. Serve atop tagliatelle pasta and enjoy this slow-cooked dish for your next Sunday dinner.


Olive oil

1 tbs


2 small, sliced


2 whole, sliced

Dry lentils

cup(s), (65 g), green French-style variety, rinsed

Canned diced tomatoes

400 g, (1 x 400 g can)

Tomato paste

2 tbs

Lamb leg steak, raw

400 g, cut into 2 cm pieces

Salt reduced chicken stock

1 cup(s), (250ml), gluten free variety

Fresh flat-leaf parsley

cup(s), coarsely chopped


1 medium, zested, juiced


1 clove(s), finely chopped

Dried chilli flakes

¼ tsp, pinch (optional)

Dry pasta

240 g, tagliatelle


  1. Heat oil in a large deep non-stick frying pan over medium heat. Cook fennel and leek, stirring, for 5 minutes or until softened. Transfer to a 4.5L (18-cup) slow cooker. Increase heat to medium-high and cook lamb in 2 batches, stirring, for 2 minutes or until browned. Add to slow cooker.
  2. Add lentils, tomato, tomato paste and stock to slow cooker and stir to combine. Cover and cook on low for 6 hours.
  3. Close to serving time, combine parsley, lemon rind and juice, garlic and chilli (if using) in a small bowl. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain.
  4. Divide pasta among serving bowls and top with lamb mixture. Sprinkle with parsley mixture to serve.


SERVING SUGGESTION: Green salad. STOVE-TOP METHOD - Cook lamb, covered, in a saucepan over medium heat for 1 hour. Add lentils and 1 cup of stock (extra) and cook for 30 minutes or until tender.