Easy Peasy Foodie · by Eb Gargano★ 5.0 (19)
Leftover Lamb Ragu
NUTRITION · PER SERVING30M COOK
CAL 53%·PRO 100%
CARBS 65G24% OF CAL
5G FIBER5G SUGAR55G OTHER
FAT 46G39% OF CAL
17G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Italian ragu of braised lamb over fettuccine with tomato and aromatics. Rich and savory, designed to use leftover lamb.
mainitalianpastabeef🍳 skillet🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 30M
CAL 53%·PRO 100%
CARBS 65G24% OF CAL
5G FIBER5G SUGAR55G OTHER
FAT 46G39% OF CAL
17G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 3133mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 735mg
- Calcium
- 176mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 3133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.