Slow Cooked Lamb Ragu

Ingredients

1kg boneless lamb shoulder

2 teaspoons extra-virgin olive oil

1 large brown onion, finely chopped

2 carrots, diced

3 celery sticks, diced

3 cloves garlic, thinly sliced

175g packet Celebrate Health Tomato & Basil Pasta Sauce

400g can cherry tomatoes

2 teaspoons balsamic vinegar

375g dried pappardelle pasta

½ cup (40g) finely grated parmesan, to serve

Fresh basil, to serve

Method

1. Trim lamb of excess fat and cut into 5cm pieces.
2. Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Cook lamb, for 1-2 minutes each side, or until browned. Transfer to a slow cooker.
3. Heat remaining oil in same pan over medium heat. Add onion, carrot and celery, and cook stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant.
4. Stir in Celebrate Health Tomato & Basil Pasta Sauce, canned tomatoes, 125ml (1/2 cup) water and vinegar and bring to the boil. Transfer mixture to slow cooker, ensuring sauce evenly covers the lamb.
5. Cook, covered on high for 4 hours (or on slow for 8 hours) or until lamb is very tender. Using 2 forks coarsely shred lamb.
6. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water following packet instructions. Drain.
7. Serve hot pasta topped with the lamb ragu. Serve sprinkled with parmesan and basil.