Description
A hearty slow cooker pasta dish made with minced lamb, tomatoes, herbs, and a touch of redcurrant jelly, creating a rich and comforting one-pot meal.
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)
Instructions
- Heat the garlic-infused olive oil in a large frying pan or stovetop-safe slow cooker insert over medium heat.
- Add the chopped onion and cook for a few minutes until softened.
- Stir in the dried mint, dried oregano, and chilli flakes, cooking briefly until fragrant.
- Add the minced lamb and cook, breaking it up with a spoon, until most of the pink color is gone.
- Stir in the redcurrant jelly and Worcestershire sauce until combined.
- Add the chopped tomatoes, water, and sea salt, then mix well.
- Transfer to the slow cooker if needed, cover, and cook on low for 6 hours.
- About 25 minutes before serving, remove the lid and stir in the macaroni or chifferi rigati, making sure the pasta is mostly submerged.
- Cover again and cook for about 25 minutes, or until the pasta is tender.
- Check once during the final cooking stage and add a splash of hot water if the mixture looks too thick.
- Spoon into bowls and top with fresh mint, parsley, or crumbled feta if desired.
Notes
- Reduce or omit the chilli flakes for a milder version.
- Short pasta shapes like small shells or ditalini can be used instead of macaroni.
- Add a spoonful of tomato paste at the beginning for a deeper tomato flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Add a splash of water when reheating, as the pasta will continue absorbing liquid.
- Prep Time: 15 minutes
- Cook Time: 6 hours 25 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg
