Quick & Easy Lamb Ragu
A delicious and easy way to use up your leftover lamb!
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This is a delicious and easy way to use up your leftover lamb. In fact, it’s so tasty, it’s worth buying some if you don’t have any in the fridge!
Ingredients:
- 2 Tbsp olive oil
- 1 brown onion, finely chopped
- 1 bunch bok choy, rinsed and chopped
- 3 Tbsp crushed/minced garlic (or to taste)
- 500-800g g cooked lamb leftovers cut into small pieces
- 400g tin of chopped tomatoes or 350 ml passata
- 300 ml chicken broth or stock
- 2 large bay leaves
- Herbamere, or salt and pepper
- 250 g pasta ( we use konjac pasta)
- Parmesan to serve
Method:
- Heat olive oil in a large frying pan and sauté onion over a gentle heat with a lid on for 5 minutes until translucent, stirring occasionally.
- Add the lamb and garlic and cook for a further 3 minutes over a low heat.
- Add the chopped tomatoes (or passata), stock, bay leaves, and seasoning. Turn up the heat until it boils.
- Reduce the heat and simmer (lid off) for 15 minutes or until the sauce has thickened.
- Meanwhile, cook your pasta and drain.
- When the ragu is ready, remove bay leaves and mix the pasta with the sauce.
- Serve with grated parmesan cheese.
Tips:
- Replace bay leaves with a couple of sprigs of rosemary or thyme
- Add other veggies (use whatever is in the fridge!)
- Add a splash of red wine
