Ingredients
- 500 g 1lb diced lamb
- 1 sprig of fresh rosemary or ¼ teaspoon dried rosemary
- 1 sprig of fresh oregano or ¼ teaspoon dried oregano
- 3 tablespoon oil
- 2 cloves of garlic crushed
- 1 tablespoon tomato paste
- ¼ cup white wine
- 1 tin of crushed tomatoes
- 2 fresh tomatoes diced
- ½ cup of beef stock adding a little extra stock powder if you're using powder
- salt and pepper to taste
- pasta for 4 people
- grated parmesan to serve
Instructions
- Place the slow cooker removable pan on the stove and heat the oil. Brown the meat then add the garlic and tomato paste to the pan and stir them through. Add the wine and bring the pot to the boil then reduce to a simmer for 5 minutes.
- Place the pan back into the slow cooker base and add the rest of the ingredients.
- Place the lid on, turn the slow cooker to high and cook for 3 hours.
- Remove the lid and continue to cook on high for 1 hour.
- Cook pasta according to packet instructions.
- Remove the oregano and rosemary from the pot. Use a fork to gently break up the meat cubes, stir the sauce together then spoon it over bowls of hot pasta.
- Top with grated parmesan.
- I should mention we purchased our Flavour Maker at Myer on sale for $100. It retails for $149.95.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
