Leftover Lamb Ragu

4.67 from 18 votes

This hearty leftover lamb ragu, served with pasta, is probably the most delicious way to use up leftover roast lamb.

Prep Time10

Cook Time45

Total Time55

Course: Meat Recipes

Cuisine: Italian

Servings: servings

Calories: 706kcal

Author: Adina

Chop vegetables: Chop the onion, garlic, carrots, and pepper finely.
1 medium onion + 3 garlic cloves + 2 small carrots + 1 red pepper
Saute vegetables: Heat the oil in a large 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.
1 tablespoon olive oil + vegetables + 1 teaspoon sugar + 1 tablespoon tomato paste
Pour the wine, let bubble away for 1 or 2 minutes.
½ cup dry red wine
Simmer lamb ragu: Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.
1 can chopped tomatoes + 2 cups lamb stock + 2-3 bay leaves + 1 teaspoon dried rosemary + ½ teaspoon red chili flakes
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.
2½ cups leftover roast lamb
Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.
2 teaspoons Worcestershire sauce + fine sea salt and ground black pepper + 2 tablespoons parsley
Cook pasta: While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.
14 oz pasta

Stock: Chicken or beef stock is fine as well. Even a stock cube.
Amount of leftover meat: A little more or less meat is fine, use what you have. Roast lamb leg or shoulder are the first choices, but other cuts of cooked lamb are fine as well.