650 g (1 lb 5 oz) jar tomato and pepper ragù sauce
125 ml (4 fl oz) red wine or lamb stock
300 g (10 oz) baby new potatoes, scrubbed and thickly sliced
600 g (1 lb 3½ oz) lamb, diced
1 red pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks basil leaves, to garnish


1.Preheat the slow cooker if necessary. Pour the ragù sauce and wine or stock into a saucepan and bring to the boil.
2.Alternatively, heat the mixture in a microwave. Place the potato slices on the base of the slow cooker pot, arrange the lamb on top, then add the red and yellow peppers.
3.Pour over the hot sauce, then cover with the lid and cook on low for 8-9 hours until the potatoes and lamb are tender.
4.Stir the ragù. Serve garnished with basil leaves and accompanied by warm garlic bread, if liked.
5.FOR BEEF & MUSHROOM RAGÙ, make up the recipe as above adding 600 g (1 lb 3½ oz) diced beef instead of the lamb and 150 g (5 oz) sliced cup mushrooms in place of the yellow pepper.

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