Leftover Lamb Ragu Recipe: A Family-Friendly Meal in a Flash

Leftover Lamb Ragu Pasta Recipe: A Family-Friendly Meal in a Flash

Leftover lamb ragu recipe is for the perfect quick and easy meal. In less than 30 minutes, you’ll have a hearty pasta dish bubbling away on the stove. It would fill your kitchen with the intoxicating aroma of rosemary and tomatoes.

This quick, budget-friendly meal is sure to become a family favorite. Transforming leftovers into something new and delicious is a great way to avoid food waste.

Your secret ingredient - the lamb you cooked yesterday, (probably you had the Lamby Sunday Roast?) - means most of the work is already done. Just simmer the rich tomato sauce while you boil the pasta and dinner will be ready before you know it. The savory aroma of rosemary, thyme and garlic will fill your kitchen, transporting you to the Tuscan countryside with every bite. Buon appetito!

Leftover Lamb Ragu Recipe: A Family-Friendly Meal in a Flash

Author: Inna Cuisine:Italian Courses:Main Dishes

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesRest time: 40 minutesTotal time: 20 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This hearty, flavorful leftover lamb ragu is sure to become a quick weeknight favorite. With a simple simmer of tomato sauce, vegetables, and shredded lamb, you can create a meal to satisfy even the hungriest of appetites. And the best part is, by using leftovers, you're reducing food waste and saving time. Next Sunday, cook an extra lamb roast just so you can make this ragu. Your belly and wallet will thank you. Leftovers never tasted so good!

Ingredients

• 500 gr cooked lamb leftovers - shredded or cut into bitesize pieces
• 1 onion - diced
• 1 carrot - diced or grated
• 1 celery stick - finely diced
• 3-4 garlic cloves - minced or finely chopped
• 3 tablespoon of olive oil
• tin of chopped plum tomatoes (400g)
• 200 ml vegetable or chicken stock (ideally homemade, but dissolved cube would do the work)
• Salt and pepper
• 2-3 bay leaves
• Pinch of dried herbs: oregano, parsley, thyme, rosemary
• 360-400 gr pasta of your choice
• Reserve some pasta water to thicken the sauce if needed
• Parmesan for serving

Instructions

1. Start cooking your pasta. Place it into the boiling salted water and cook according to the instructions on the packet, approx 10min.
2. Prepare all the vegetables - wash, peel and grate or chop. Prepare the leftover lamb - shred or cut into bitesize pieces
3. Heat olive oil in the large pan, add minced garlic and fry for 1-2 minutes, stirring. Add other vegetables - carrot, onion and celery. Sauté for 5 minutes
4. Add the plum tomatoes and crush it with the spoon. Add the leftover lamb, stock, salt, pepper and dried herbs. Stir all very well, increase the heat and let it boil for couple of minutes
5. Reduce the heat and simmer for 10 minutes. stirring occasionally.
6. Drain cooked pasta, but reserve some cooking water. Toss pasta to the pan and cover it with rich lamb sauce. Add some pasta water to make the sauce look glossy and silky
7. Serve with grated parmesan on top. Enjoy!

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