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Leftover Lamb Ragu (with Pasta)
Hearty leftover lamb ragu served with pasta, this is probably the most delicious way of using up leftover roast lamb.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
706 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 onion medium
- 3 garlic cloves
- 2 carrot small
- 1 red pepper
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 125 dry red wine quantity ½ cup / 4.2 fl. oz
- 1 chopped tomatoes 400 g/ 14 oz, canned
- 500 lamb stock Note 1, quantity 2 cups / 17 fl. oz
- 2-3 bay leaf
- 1 teaspoon rosemary dried
- ½ teaspoon red chili flakes or cayenne pepper to taste
- roast lamb Note 2, leftover, shredded, quantity about 250 g / 8.8 oz / 2 ½ cups
- 2 teaspoons Worcestershire sauce
- sea salt fine
- ground black pepper fine
- parsley chopped, quantity some
- 400 pasta pappardelle or any other kind, quantity 14 oz
Instructions
- Chop the onion, garlic, carrots, and pepper finely.
- Heat the oil in a large pan (Dutch oven or another large heavy-bottomed pan). Cook the vegetables with a pinch of salt for about 10 minutes until they are soft.
- Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly.
- Pour the wine, let bubble away for 1 or 2 minutes.
- Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.
- Add the shredded or chopped meat, stir well. Simmer for about 10-15 minutes more until the meat is heated through and it had time to absorb the flavors.
- Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.
- While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.
Cup of Yum
Notes
- Chicken or beef stock is fine as well. Even a stock cube.
- A little more or less meat is fine, use what you happen to have. Roast lamb leg or shoulder are the first choices, but other cuts of cooked lamb are fine as well.
Nutrition Information
Serving
1/4 of the dish
Calories
706kcal
(35%)
Carbohydrates
91g
(30%)
Protein
33g
(66%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
(65%)
Cholesterol
64mg
(21%)
Sodium
811mg
(34%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 706
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 706kcal | 35% |
| Carbohydrates | 91g | 30% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 64mg | 21% |
| Sodium | 811mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.