Leftover Lamb Ragu Recipe

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

CEO FAVOURITE MAIN 45 MINS NON VEGETARIAN FOOD WASTE EUROPE

The recipe has
been chosen by

Ken Murphy
CEO, Tesco

Ingredients

2 tbsp olive oil

1 onion, sliced

3 garlic cloves, crushed

1 red chilli, seeded and finely chopped

1 tsp dried oregano

250g 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 rigatoni pasta

125g ricotta cheese, crumbled, to garnish

few basil leaves, shredded, to garnish

Nutrition Information (Per Serving)

Instructions

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