FAVOURITE INSTAGRAM - INSANELY GOOD LAMB RAGU

We roasted a leg of lamb a weekend back and the leftovers were rich pickings. I wanted it to transform into something my boys would eat, a totally different look and something that involved pasta. A simple ragu was ideal. I softly fried onions, tossed them with the lamb, a mild red chilli, oregano and a touch of sugar. No leftover recipe is complete without a little Worstershire sauce so that was added, just before the tomatoes. I piled the whole lot on a plate atop hot rigatoni and added cold ricotta, a drizzle of olive oil and fresh basil. This snap was taken just before it hit the table.

LEFTOVER LAMB RAGU

PREP TIME -  15 MINUTES

COOK TIME -  20 MINUTES

SERVES 4

INGREDIENTS

2 tbsp. olive oil

1 onion, sliced

3 garlic cloves, crushed

1 red chilli, deseeded finely chopped

1tsp. Dried oregano

250g-300g leftover roast lamb, finely diced

1 tsp. dark brown sugar

1 carrot, peeled and grated

2 tbsp. Tomato puree

1 x 400g tin chopped tomatoes

100ml cold water

1 tsp. Worstershire sauce

400g Rigatone pasta

120g ricotta cheese 

½ x 15g bunch basil, shredded

METHOD

1. Heat the olive oil in a large heavy based pan over a medium heat. Add the onion and cook for 5-10 minutes or until the onion is softening and turning golden brown. Add the garlic, chilli and oregano and cook for a further 2 minutes. Stir through the lamb, brown sugar and carrot. Stir through the tomato puree. Add the chopped tomatoes and cold water and bring to the boil, reduce to a simmer and stir through the wourstershire sauce. Cook gently for 15 minutes or until reduced and syrupy. Season to taste.

2. Meanwhile bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain and, once the sauce is cooked, empty onto a serving platter.

3. Serve the ragu sauce over the pasta. Top with shredded basil and dot with spoonfuls of the ricotta.  Serve, garnished with chopped basil and crushed black pepper.