With the weather being cold and nasty (well, for southern CA, anyway), I wanted something meaty and hearty. I came across this recipe for Lamb Ragu from the kitchn, and knew it was exactly what I was looking for. I also knew that my slow cooker would be perfect for the job.
I'm still wary of my slow cooker. I don't want to plug it in and and leave it on while nobody's home. I know, I know, thousands of people do it all the time. Maybe I'll get to that point eventually. But since I'm not there yet, I let the ragu cook overnight, then put in in the refrigerator in the morning. Reheated for dinner, it was amazing.
I altered the recipe only slightly, using dried herbs instead of fresh. The lamb was perfectly tender - I didn't need two forks to shred the chunks, just one smoosh and it fell apart. Acid from the tomatoes, sweetness from the carrots - everything blended together nicely. You could serve the ragu over polenta, potatoes, rice, whatever. I served it over this pasta because it reminded me of the Stay Puft Marshmallow Man (and it was also the perfect shape, almost like a Scoop chip, to hold the ragu).
My slow cooker may win me over yet...