Step 1

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.

Step 2

Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.

Step 3

Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.

Step 4

Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.

Step 5

Cover and cook on low heat for 8 hours.

Step 6

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.

Step 7

Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.

Step 8

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.