Go Back
–+ servings
pappardelle and lamb ragu on a white plate with parmesan.
Print Recipe
4.67 from 18 votes

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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Meat Recipes
Cuisine: Italian
Servings: 4
Calories: 706kcal
Author: Adina

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

  • 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.

Video

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

Serving: 1/4 of the dish | Calories: 706kcal | Carbohydrates: 91g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 64mg | Sodium: 811mg | Fiber: 6g | Sugar: 11g