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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
10 mins
Total Time
55 mins
Servings: 4
Calories: 706 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 medium onion
  • 3 garlic cloves
  • 2 small carrots
  • 1 red pepper
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 tablespoon tomato paste
  • 125 ml/ 4.2 fl. oz/ ½ cup dry red wine
  • 1 can chopped tomatoes 400 g/ 14 oz
  • 500 ml/ 17 fl. oz/ 2 cups lamb stock Note 1
  • 2-3 bay leaves
  • 1 teaspoon dried rosemary
  • ½ teaspoon red chili flakes or cayenne pepper to taste
  • about 250 g/ 8.8 oz/ 2 ½ cups shredded leftover roast lamb Note 2
  • 2 teaspoons Worcestershire sauce 
  • Fine sea salt and ground black pepper
  • some chopped parsley
  • 400 g/ 14 oz pasta pappardelle or any other kind

Instructions

    Cup of Yum
  1. Chop the onion, garlic, carrots, and pepper finely.
  2. 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.
  3. Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly.
  4. Pour the wine, let bubble away for 1 or 2 minutes.
  5. Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.
  6. 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.
  7. Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.
  8. While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.

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 Cholesterol 64mg (21%) Sodium 811mg (34%) Fiber 6g (24%) Sugar 11g (22%)

Nutrition Facts

Serving: 4Serving

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.