Leftover Lamb Ragu

Leftover Lamb Ragu recipe

Make the most of leftover roast lamb with this meaty ragu recipe with ricotta cheese

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4 people


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.

Add the garlic, chilli and oregano and cook for a further 2 minutes.

Stir through the lamb, brown sugar, carrot and tomato purée.

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 minutes or until reduced and syrupy.

Season to taste.

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

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.


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
1 x 400g tin chopped tomatoes
1 tsp Worcestershire sauce
400g rigatoni pasta
125g ricotta cheese, crumbled, to garnish
Few basil leaves, shredded, to garnish

Shop ingredients Shop ingredients