Leftover Lamb Ragu
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
566 kcal
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Course
Main Course
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Cuisine
Italian
Leftover Lamb Ragu
Description
This Leftover Lamb Ragu begins by gently cooking diced onion, carrot, and celery in olive oil until softened, creating a mellow base. Crushed garlic and leftover cooked lamb are then added and briefly cooked to warm through. Tomato passata or canned tomatoes and lamb stock provide the sauce liquid, while bay leaves add herbal depth. The sauce is simmered uncovered to thicken and concentrate the flavors.
Pasta, preferably pappardelle or a preferred shape, is cooked al dente according to instructions. It is then tossed with the ragu sauce and some reserved pasta cooking water to coat the strands evenly. Grated parmesan is served on top to complement the rich, savory meat sauce.
The resulting dish combines tender lamb morsels with a velvety tomato sauce and the sweetness of the soffritto vegetables. It is suitable as a filling dinner and repurposes leftovers efficiently while maintaining robust flavor.
Nutrition information given is approximate and depends on ingredient quantities and serving sizes.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced finely
- 1 carrot diced finely
- 1 celery diced finely, stick
- 3 cloves garlic crushed or grated
- 600 g lamb chopped into bitesize pieces, cooked leftovers
- 350 ml passata (or a 400g tin of chopped tomatoes)
- 300 ml lamb stock (from a cube is fine)
- 3 bay leaves or a couple of sprigs of rosemary or thyme, if you prefer, dried
- salt
- black pepper
- 250 g pappardelle (or any pasta shape you like)
- parmesan to serve
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
- The nutrition information is approximate and should be used as a general guideline only.
- Bay leaves can be substituted with rosemary or thyme based on preference.
- Choose any pasta shape you like; classic options include pappardelle or tagliatelle.
- Use lamb stock cubes if homemade stock is unavailable.
- Reserve some pasta cooking water to adjust sauce consistency when tossing pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 42g | 84% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 150mg | 50% |
| Sodium | 259mg | 11% |
| Potassium | 1086mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3080IU | 62% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 71mg | 7% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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