Photo of Lamb ragù with pasta by WW

Lamb ragù with pasta

Points® value
Total Time
6 hr 30 min
20 min
6 hr 10 min
The longer you cook a ragù, the richer and more delicious it becomes. Yum!


Olive Oil

1 tablespoon(s)


2 individual, trimmed and sliced


2 medium, trimmed and sliced

Lamb Leg, Lean, raw

350 g, fat trimmed, cut into 2 cm cubes

Puy lentils, dry

65 g

Tinned Tomatoes

1 can(s), large, chopped

Tomato Purèe

2 tablespoon(s), level

Chicken stock cube(s)

½ cube(s), 250ml stock

Parsley, fresh

15 g, coarsely chopped


1 zest(s) of 1

Lemon Juice, Fresh

2 teaspoon(s)


1 clove(s), finely chopped

Chilli flakes

1 pinch, (optional)

White pasta, dry

240 g, tagliatelle


  1. Heat the oil in a large, deep nonstick frying pan over a medium heat. Cook the fennel and leeks, stirring, for 5 minutes until softened. Set aside . Increase the heat to medium-high and fry the lamb, in batches, for 2 minutes or until browned.
  2. Transfer the fennel, leek and lamb mixture to the slow cooker, along with the lentils, tomatoes, tomato puree and 250ml stock. Stir to combine, then cover and cook on a low setting for 6 hours.
  3. Combine the parsley, lemon zest and juice, garlic and chilli (if using) in a bowl. Cook the pasta according to the pack instructions.
  4. Serve the pasta topped with the ragu and garnished with the parsley mixture.


Stove top method: Cook the lamb as above, covered, in a pan over a medium heat for 1 hour. Add the lentils and an extra 240ml stock, and cook for 30 minutes or until tender.