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  • Writer's pictureWendy@wendysfitness4life

Leftover lamb ragu

Serves 4, kcals 615, Fibre 3.5g


  • 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

 

  1. 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.

  2. Add the garlic, chilli and oregano and cook for a further 2 mins. Stir through the lamb, brown sugar, carrot and tomato purée.

  3. 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.

  4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.

  5. 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.

 

 

A recipe from Tesco


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