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Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
Cover and cook on low heat for 8 hours.
Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.