Lamb Ragu Slow Cooker Recipe

Recipe Tips and Variations

  • Add a touch of sweetness: If you find the tomato sauce too acidic, you can add a teaspoon of sugar or a splash of balsamic vinegar to balance it out.
  • Use different herbs: Feel free to switch up the herbs according to your taste. Thyme or sage can also be excellent additions to this ragu.
  • Make it gluten-free: Serve the ragu over gluten-free pasta or polenta for a gluten-free option.
  • Wine substitute: If you prefer not to use wine, you can substitute it with more broth or a splash of balsamic vinegar for a similar depth of flavor.

How to Store and Reheat Leftovers

Lamb ragu tastes even better the next day as the flavors continue to develop. Here’s how to store and reheat your leftovers:

Storage:

Store any leftover ragu in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may need to add a little broth or water when reheating to loosen it up.

Freezing:

This ragu freezes beautifully. Let the sauce cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. To reheat, thaw the ragu in the refrigerator overnight and warm it gently on the stovetop.

Serving Suggestions

While this lamb ragu pairs beautifully with pasta, here are a few other ways you can serve it:

  • Creamy Polenta: The creamy texture of polenta is a wonderful contrast to the rich, meaty ragu.
  • Mashed Potatoes: Serve the ragu over fluffy mashed potatoes for a comforting, hearty meal.
  • Gnocchi: The soft, pillowy texture of gnocchi works wonderfully with the rich sauce.
  • Crusty Bread: Serve with a loaf of crusty bread to soak up every last drop of the sauce.

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