Name: Slow Cooker Lamb and Pasta
Prep time: 15 min
Cook time: 6 h 25 min
Total time: 6 h 40 min
Cuisine: International
Ingredients: 2 tablespoons garlic-infused olive oil; 2 small onions, or 1 large onion, finely chopped; 1 1/2 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 (400 grams each); 1 pinch sea salt flakes, or to taste; 500 ml water; 250 grams macaroni or chifferi rigati; Chopped fresh mint, for serving (optional); Chopped parsley, for serving (optional); Crumbled feta, for serving (optional)

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This slow cooker lamb and pasta is a rich, comforting one-pot meal that brings together tender minced lamb, tomatoes, herbs, and pasta in a deeply flavorful sauce. It is the kind of dinner that feels generous and hearty, yet it is wonderfully simple to make. The slow cooker does most of the work, leaving you with a satisfying meal that tastes like it has been tended all day.

Why You’ll Love This Recipe

This recipe is perfect for busy days when you want something warm and filling without standing over the stove for long. The lamb gives the dish a deep savory flavor, while the tomatoes, mint, oregano, and chilli flakes build a sauce that is robust and well balanced. The redcurrant jelly adds a subtle sweetness that rounds everything out beautifully.

Another reason to love this recipe is that the pasta cooks right in the sauce near the end, which means fewer dishes and even more flavor in every bite. It is also a great choice for feeding a family or serving at a casual gathering because it makes a generous batch and reheats very well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons garlic-infused olive oil
2 small onions, or 1 large onion, finely chopped
1 1/2 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, 400 grams each
1 pinch sea salt flakes, or to taste
500 ml water
250 grams macaroni or chifferi rigati

Optional for serving: chopped fresh mint, chopped parsley, or a little crumbled feta

Directions

Heat the garlic-infused olive oil in a large frying pan or in the insert of your slow cooker if it is safe to use on the stovetop. Add the chopped onion and cook over medium heat for a few minutes until it begins to soften.

Add the dried mint, dried oregano, and chilli flakes. Stir well so the herbs and spices coat the onion and release their aroma. Add the minced lamb and cook, breaking it up with a wooden spoon, until it loses most of its pink color.

Stir in the redcurrant jelly and Worcestershire sauce. Once combined, add the chopped tomatoes and water. Season with a pinch of sea salt flakes and mix well.

Transfer everything to the slow cooker if you started in a separate pan. Cover with the lid and cook on low for 6 hours.

About 25 minutes before the end of cooking, remove the lid and stir in the macaroni or chifferi rigati. Make sure the pasta is mostly submerged in the liquid. Cover again and continue cooking for about 25 minutes, or until the pasta is tender.

Check the mixture once during the final stage. If it looks too thick or dry, add a small splash of hot water. When the pasta is cooked and the sauce is rich and glossy, the dish is ready to serve. Spoon into bowls and finish with fresh mint, parsley, or feta if you like.

Servings and timing

This recipe makes 6 to 8 servings, depending on portion size and what you serve alongside it.

Prep time: 15 minutes
Slow cooker time: 6 hours
Final pasta cooking time: 25 minutes
Total time: about 6 hours 40 minutes

Variations

For a milder version, reduce the chilli flakes or leave them out completely. If you want a fresher finish, stir in chopped parsley and mint just before serving. A small amount of crumbled feta on top also adds a pleasant salty contrast.

You can swap the macaroni for another short pasta shape such as small shells or ditalini. As long as the pasta is a similar size, it should cook in roughly the same amount of time. You can also make the sauce a little richer by adding an extra spoonful of tomato paste at the beginning if you prefer a deeper tomato flavor.

Storage/Reheating

Allow the dish to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To reheat, place a portion in the microwave and heat until piping hot, stirring once or twice for even warming. You can also reheat it gently in a saucepan over low heat. Add a splash of water if needed to loosen the sauce, as the pasta will continue to absorb liquid while it sits.

For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of meat?

Yes, you can use minced beef instead of lamb, but the flavor will be a little different and less rich.

Can I make this recipe less spicy?

Yes, simply reduce the chilli flakes or leave them out.

Do I have to use garlic-infused olive oil?

No, but it adds gentle garlic flavor. You can use regular olive oil if needed.

Why is the pasta added at the end?

Adding the pasta at the end prevents it from becoming too soft during the long cooking time.

What if the sauce seems too thick?

Add a little hot water during the last stage of cooking until the pasta can cook comfortably.

What if the sauce is too thin?

Let it sit uncovered for a few minutes after cooking so it thickens slightly.

Can I prepare the sauce in advance?

Yes, you can make the lamb sauce ahead of time and refrigerate it before reheating and adding the pasta.

Can I freeze leftovers?

Yes, this dish freezes well for up to 3 months.

What can I serve with this?

It is great on its own, but a green salad or warm bread goes very well with it.

Is this recipe good for meal prep?

Yes, it makes a generous amount and reheats nicely, which makes it very practical for later meals.

Conclusion

Slow cooker lamb and pasta is a wonderfully easy meal that delivers deep flavor with very little effort. The lamb, herbs, and tomatoes create a rich sauce, while the pasta makes it filling enough to serve as a complete dinner. Whether you are cooking for family, preparing ahead for a busy week, or simply craving a warm and comforting dish, this recipe is a reliable and delicious choice.