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Slow Cooker Barilla® Cellentani with Braised Lamb

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Slow Cooker Barilla® Cellentani with Braised Lamb
9 hours


Main course

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Ingredients for 5 people

1 box Barilla(R) Cellentani
1 pound Lamb stewing meat
3 Cups Red wine
1 Quart Water
3 carrots sliced into thick rounds
3 stalks celery sliced thin
1 medium onion sliced
3 Cloves garlic thinly sliced
Salt and black pepper to taste
½ Cup Pecorino grated

Preparation 15 minutes preparation + 9 hours cooking
1. In a 4-6 quart slow cooker, combine everything but the Cellentani and Fontina cheese

2. Let the sauce simmer on low for 8 hours, then remove the lamb and shred the meat by hand

3. Add it back to the sauce

4. Add the Cellentani and cook for 45 minutes, stirring occasionally

5. Finally, top each portion of pasta with a spoonful of Pecorino cheese