Leftover Roast Lamb Ragu
Ingredients
- Leftover roast lamb (about three cups)
- 1 onion, sliced
- 1 tbsp olive oil
- 3 cloves garlic, grated
- 1 tbsp tomato purée
- 1 can chopped tomatoes (and water to refill the can)
- 1 veg stock cube
- 3 bay leafs
- Salt and pepper
Preparation
Cook the onion in the oil over medium heat for about ten minutes till lightly caramelised
Add the garlic and cook for another minute
Add the tomato purée and cook for another minute and mix well
Add the chopped tomatoes, water, veg stock, bay, lamb and mix well
Bring to a simmer, cover and cook for 30 minutes
Cook uncovered for a further ten minutes
Season to your taste and serve with your favourite pasta
Tips
Use leftover roast lamb for easy preparation
Serve with Parmesan cheese and pappardelle pasta works particularly well
