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Leftover Lamb Ragu

Yields1 Serving

 2 tbsp olive oil
 1 onion diced finely
 1 carrot diced finely
 1 stick of celery diced finely
 3 cloves garlic crushed or grated
 600 g cooked lamb leftovers chopped into bitesize pieces
 350 ml passata (or a 400g tin of chopped tomatoes)
 300 ml lamb stock (from a cube is fine)
 3 dried bay leaves (or a couple of sprigs of rosemary or thyme, if you prefer)
 250 g pappardelle (or any pasta shape you like)
1

Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. Stir occasionally.

2

Add the garlic and lamb and cook for a further 2 minutes over a low heat.

3

Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Turn up the heat and bring to the boil.

4

Reduce the heat and simmer (with no lid) for 15 minutes until the sauce is nicely thickened.

5

Meanwhile cook your pasta according to packet instructions and drain, reserving a little cooking water.

6

When the sauce is ready, toss the pappardelle in the sauce along with a little of the cooking water and serve with parmesan cheese to grate on the top, if you wish.

Nutrition Facts

Serving Size 1

Amount Per Serving
Calories 566
% Daily Value *
Total Fat 17g27%

Saturated Fat 4g20%
Cholesterol 150mg50%
Sodium 259mg11%
Potassium 1086mg32%
Total Carbohydrate 57g19%

Dietary Fiber 4g16%
Sugars 7g
Protein 42g84%
Vitamin A 62%
Vitamin C 16%
Calcium 7%
Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.