Turn your leftovers from last night’s roast into a hearty meal with this delicious and quick lamb ragu recipe.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 1 tbs oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed, or 1 tsp garlic paste
- 600g shredded leftover roast lamb
- 500g jar pasta sauce, passata or canned tomatoes
- 1/2 cup (125ml) water
- 1 cup (200g) leftover roast vegetables, cut into bite size pieces
- Finely grated hard cheese such as parmesan, romano or pecorino, to serve
- Fresh herbs, such as basil, parsley or oregano, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat oil in a large, deep, frying pan over high heat. Cook onion, stirring for about 3 mins or until onion is soft.
Step 3
Add garlic and lamb, cook stirring for 1 minute or until garlic is fragrant
Step 4
Stir in pasta sauce, water and vegetables. Cook, stirring occasionally, for 5-10 mins or until heated through.
Step 5
Serve lamb mixture over pasta and sprinkle with cheese and herbs to serve.
Recipe tip
Ragu can be frozen in an airtight container for up to 3 months.
