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Leftover lamb ragu recipe

108 ratings

Give your leftover roast lamb another chance to shine with this rich and meaty ragu recipe. Serve this tasty sauce with pasta and dollop of creamy ricotta for a healthy midweek meal that can be rustled up in just 35 minutes. See method

Serves 4
15 mins to prepare and 20 mins to cook
615 calories / serving
Healthy

Ingredients

2 tbsp olive oil
1 onion, sliced
3 garlic cloves, crushed
1 red chilli, seeded and finely chopped
1 tsp dried oregano
250g leftover roast lamb, finely diced
1 tsp dark brown sugar
1 carrot, grated
2 tbsp tomato purée
400g tin chopped tomatoes
1 tsp Worcestershire sauce
400g rigatoni pasta
125g ricotta cheese, crumbled, to garnish
few basil leaves, shredded, to garnish

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2600kj
615kcal 31%
Fat
17g 24%
Saturates
6g 28%
Sugars
12g 13%
Salt
0.6g 10%

of the reference intake
Carbohydrate 86.8g Protein 35g Fibre 3.5g

Method

Heat the olive oil in a large, heavy based pan over a medium heat. Add the onion and cook for 5-10 minutes until softened and turning golden.

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Add the garlic, chilli and oregano and cook for a further 2 mins. Stir through the lamb, brown sugar, carrot and tomato purée. Add the chopped tomatoes and 100ml cold water. Bring to the boil and then reduce to a simmer. Stir through the Worcestershire sauce and cook gently for 15 mins or until reduced and syrupy. Season to taste.

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Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Tip into a colander and drain well.

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Divide the pasta between 4 bowls. Ladle over the ragu and garnish with the ricotta, basil and a little freshly ground black pepper.