Name: Leftover Lamb Ragu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tablespoons olive oil; 1 onion (diced finely); 1 carrot (diced finely); 1 stick of celery (diced finely); 3 cloves garlic (crushed or grated); 600 g cooked lamb leftovers (chopped into bitesize pieces); 350 ml passata ((or a 400g tin of chopped tomatoes)); 300 ml lamb stock ((from a cube is fine)); 3 dried bay leaves ((or a couple of sprigs of rosemary or thyme, if you prefer)); Salt and pepper; 250 g pappardelle ((or any pasta shape you like)); Parmesan (to serve)

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Leftover Lamb Ragu

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

55% of a 2,000 cal day

1093KCAL

Protein

87g100% DV

% DAILY VALUE

Total Fat48g

61%

Saturated18g

90%

Unsaturated30g

—

Total Carbs68g

25%

Fiber5g

18%

Total Sugars9g

—

incl. Added Sugars0g

Starch54g

—

Sodium2998mg

100%

% Daily Value is based on a 2,000 calorie day.

A quick Italian ragu of braised lamb over fettuccine with tomato and aromatics. Rich and savory, designed to use leftover lamb.

Ingredients

4 SERVINGS

2 tbspolive oil
1onion — finely diced
1carrot — diced finely
1stick of celery — finely diced
3garlic — crushed or grated
600 gcooked lamb leftovers — chopped
350 mlpassata — or 400 g tin of chopped tomatoes
300 mllamb stock
3dried bay leaves — or sprigs of rosemary or sprigs of thyme
Salt and pepper
250 gpappardelle — dry
Parmesan

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Easy Peasy FoodieEb Gargano’s original page

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mainitalianpastabeef

Nutrition is estimated by Chive from the ingredients above, per serving.

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