Turn your leftovers from last night’s roast into a hearty meal with this delicious and quick lamb ragu recipe.
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Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, heat oil in a large, deep, frying pan over high heat. Cook onion, stirring for about 3 mins or until onion is soft.
Add garlic and lamb, cook stirring for 1 minute or until garlic is fragrant
Stir in pasta sauce, water and vegetables. Cook, stirring occasionally, for 5-10 mins or until heated through.
Serve lamb mixture over pasta and sprinkle with cheese and herbs to serve.
Ragu can be frozen in an airtight container for up to 3 months.