Slow-Cooker American Lamb Ragu with Rigatoni


June 29, 2022

Recipe provided by Andrea Slonecker,


28 ounces Can whole peeled tomatoes

1 cup Dry red wine

1 large Yellow onions, finely diced

1/4 cup Tomato paste

1/4 cup Fresh oregano (3tsp dried)

4 cloves Garlic, minced

3 lbs Boneless American lamb shoulder roast, halved

1 tsp Dried red chili flakes

2 1/2 tsp Salt

1-2 tbsp Red wine vinegar

1 lb Dried rigatoni

Parmesan cheese for grating


1In a 5-to-6-quart slow cooker, combine the tomatoes and juices, wine, onion, tomato paste, oregano, garlic, and chile flakes. Season the roast with the salt and nestle it in the tomato mixture. Cover and cook until the meat is very tender and can easily be pulled apart, about 6 hours on high or 9 to 10 hours on low.

2Shred the meat with 2 forks and stir it into the sauce. Taste and adjust the seasoning with more salt as needed. Add enough vinegar to brighten the flavor.

3Cook the pasta according to the package directions. Return the pasta to the same pot and add enough of the sauce to coat the noodles, stirring over medium-low heat for about 2 minutes.

4Serve the pasta in warm bowls, with another big spoonful of the sauce on top of each and plenty of Parmesan cheese.

Special order a lamb shoulder roast from your butcher, or substitute cubed stew meat and reduce the cooking time to about 4 hours on high, or 6 to 8 hours on low.