Leftover lamb ragu

Serves 4, kcals 615, Fibre 3.5g

• 2 tbsp olive oil

• 1 onion, sliced

• 3 garlic cloves, crushed

• 1 red chilli, seeded and finely chopped

• 1 tsp dried oregano

• 250g leftover roast lamb, finely diced

• 1 tsp dark brown sugar

• 1 carrot, grated

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 1 tsp Worcestershire sauce

• 400g rigatoni pasta

• 125g ricotta cheese, crumbled, to garnish

• few basil leaves, shredded, to garnish

1. Heat the olive oil in a large, heavy based pan over a medium heat. Add the onion and cook for 5-10 minutes until softened and turning golden.

2. Add the garlic, chilli and oregano and cook for a further 2 mins. Stir through the lamb, brown sugar, carrot and tomato purée.

3. Add the chopped tomatoes and 100ml cold water. Bring to the boil and then reduce to a simmer. Stir through the Worcestershire sauce and cook gently for 15 mins or until reduced and syrupy. Season to taste.

4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.

5. Tip into a colander and drain well. Divide the pasta between 4 bowls. Ladle over the ragu and garnish with the ricotta, basil and a little freshly ground black pepper.

A recipe from Tesco

https://realfood.tesco.com/recipes/leftover-lamb-ragu.html