Leftover lamb ragu recipe

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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

Ingredients

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 red chilli, seeded and finely chopped
  • 1 tsp dried oregano
  • 250g (8oz) 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 (14oz) rigatoni pasta
  • 125g (4oz) ricotta cheese, crumbled, to garnish
  • few basil leaves, shredded, to garnish

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

  1. 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.
  2. Add the garlic, chilli and oregano and cook for a further 2 minutes. Stir through the lamb, brown sugar, carrot and tomato purée. Add the chopped tomatoes and 100ml (3 1/2fl oz) cold water. Bring to the boil and then reduce to a simmer. Stir through the Worcestershire sauce and cook gently for 15 minutes or until reduced and syrupy. Season to taste.
  3. 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.
  4. Divide the pasta between 4 bowls. Ladle over the ragu and garnish with the ricotta, basil and a little freshly ground black pepper.

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