This authentic Italian slow-cooked Lamb Ragu recipe is super easy to make and packed with flavors everyone will love.

It is rich, hearty, and meaty-ultimate comfort food for lazy weekends or special occasions such as Christmas, Thanksgiving, or Easter.

These are the ingredients for making this delicious Ragu sauce. Click on 'learn more' for the full list with measurements.

Heat a large wok or heavy-based pan on low heat then add olive oil, garlic and bay leaves. Sauté until the garlic slightly turns brown.

Turn the heat up, add the lamb and sauté until brown. You can skip browning the meat if you are using leftover lamb for your ragu sauce.

Pour the dry white wine into the pan and reduce until syrupy consistency. Add the sweet red peppers and chilli (if using), then sauté for a few minutes.

Stir in the tomato paste then add the chopped tomatoes, black pepper, salt and stock. Bring the pan to a boil and lower the heat.

Gently simmer the ragu sauce on very low heat for 2 hours or until the meat is tender and there is hardly any liquid in the pan.

When the sauce is ready, cook your choice of pasta al dente. Don't cook it all the way as it will cook extra few more minutes with the ragu which will help the sauce comes together with the pasta.

Add some pasta water if the sauce is too thick. Add chopped parsley, stir well and serve with grated parmesan or pecorino cheese.

You can use leftover lamb meat for this recipe. Just make sure you reduce the cooking time to one hour and only use half the amount of liquid.

You can keep the leftovers of Lamb Ragu in the freezer for up to 3 months! Click on 'learn more' for the full recipe with more tips!