Leftover Lamb Ragu

5 from 19 votes

A really quick and easy recipe, this delicious Italian style Leftover Lamb Ragu is the perfect way to make the most of your lamb leftovers. In fact this recipe is so good it’s worth buying extra lamb just to make sure you have plenty left over!

Course Main Course, Pasta

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 566kcal

Author Eb Gargano

Ingredients

2 tablespoons 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)
Salt and pepper
250 g pappardelle (or any pasta shape you like)
Parmesan to serve

Metric - US Customary

Instructions

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.
Add the garlic and lamb and cook for a further 2 minutes over a low heat.
Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Turn up the heat and bring to the boil.
Reduce the heat and simmer (with no lid) for 15 minutes until the sauce is nicely thickened.
Meanwhile cook your pasta according to packet instructions and drain, reserving a little cooking water
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.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition