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Slow-Cooker Lamb and Pasta

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Introduction

Admittedly, making a meat sauce and then cooking pasta in it is very un-Italian, but it is dee-lish. Plus, it goes down a treat with children and teenagers and thus makes a great family supper.

I love it served in shallow bowls and sprinkled with chopped fresh mint and parsley, and even some crumbled feta, but my children prefer it just as it is, which is how you see it: simple, unadorned, delicious!

Admittedly, making a meat sauce and then cooking pasta in it is very un-Italian, but it is dee-lish. Plus, it goes down a treat with children and teenagers and thus makes a great family supper.

I love it served in shallow bowls and sprinkled with chopped fresh mint and parsley, and even some crumbled feta, but my children prefer it just as it is, which is how you see it: simple, unadorned, delicious!

Slow-Cooker Lamb and Pasta

Ingredients

Serves: 6-8

Metric Cups
  • 2 tablespoons garlic infused olive oil
  • 2 small onions (or 1 large onion)
  • 1½ teaspoons dried mint
  • 2 teaspoons dried oregano
  • 1 teaspoon dried chilli flakes
  • 700 grams minced lamb
  • 2 tablespoons redcurrant jelly
  • 2 tablespoons worcestershire sauce
  • 3 cans chopped tomatoes
  • pinch of sea salt flakes
  • 500 millilitres water
  • 250 grams macaroni (or chifferi rigati)
  • 2 tablespoons garlic flavored oil
  • 2 small onions (or 1 large onion)
  • 1½ teaspoons dried mint
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1½ pounds ground lamb
  • 2 tablespoons redcurrant jelly
  • 2 tablespoons worcestershire sauce
  • 3 cans diced tomatoes
  • pinch of kosher salt
  • 2 cups water
  • 2½ cups macaroni (or chifferi rigati)

Method

  1. If your slow-cooker vessel cannot go on the hob, heat the oil in a wide pan on the stove, and peel and chop the onion, cooking it over a medium heat until it begins to soften.
  2. Tip in the mint, oregano and crushed chilli flakes stirring over the heat, and then break up the minced lamb in the pan with a wooden fork or spoon until it begins to lose its pinkness.
  3. Stir in the redcurrant jelly and Worcestershire sauce, and then take off the heat and tip into your slow-cooker bowl.
  4. Tip the chopped tomatoes straight into the bowl of lamb mince, and then divide the 2 cups of water between the empty cans to swill out any remaining tomatoey juices. Then also pour into the slow-cooker pot, stirring briefly.
  5. Set the timer for 6 hours and cook on low, and then leave to cook until you have 25 minutes remaining on your timer.
  6. Open the lid and stir in the uncooked macaroni or chifferi before closing the lid and letting the slow-cooker finish its remaining time.
  1. If your slow-cooker vessel cannot go on the hob, heat the oil in a wide pan on the stove, and peel and chop the onion, cooking it over a medium heat until it begins to soften.
  2. Tip in the mint, oregano and crushed chilli flakes stirring over the heat, and then break up the ground lamb in the pan with a wooden fork or spoon until it begins to lose its pinkness.
  3. Stir in the redcurrant jelly and Worcestershire sauce, and then take off the heat and tip into your slow-cooker bowl.
  4. Tip the diced tomatoes straight into the bowl of lamb mince, and then divide the 2 cups of water between the empty cans to swill out any remaining tomatoey juices. Then also pour into the slow-cooker pot, stirring briefly.
  5. Set the timer for 6 hours and cook on low, and then leave to cook until you have 25 minutes remaining on your timer.
  6. Open the lid and stir in the uncooked macaroni or chifferi before closing the lid and letting the slow-cooker finish its remaining time.

Tell us what you think

What 4 Others have said

  • when you say you substituted the water for 300ml red wine is that in addition to the 200ml red wine? Really looking forward to eating this tonight and hoping I am doing the right thing!! Many thanks Jinx

    Posted by Jintie on 9th June 2014
  • Hi ladies, I found the same problem when I first attempted this dish but have now re-made it, substituting the water for 300ml of red wine - it's divine! really adds depth and richness to the recipe. I definitely recommend it.

    Posted by QueenBBakery on 26th May 2014
  • Hi Deb, thanks for posting your comment. Making this in my slow cooker tomorrow, will halve the liquid and see how it goes.

    Posted by Jo74 on 27th January 2014
  • I just made this tonight and although the flavour is nice, it would have been more tasty if it was not so watery. It really was quite soupy even after the pasta soaked up a lot of the liquid - and this is in a new slow cooker that runs hotter (even on low) than many older ones. Next time I'll try halving the stated amount of water. Will be a nice dish if I can get the liquid level right!

    Posted by Deb Dewhirst on 23rd January 2014
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