Leftover Lamb Ragu

Step 1

Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. Stir occasionally.

Step 2

Add the garlic and lamb and cook for a further 2 minutes over a low heat.

Step 3

Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Turn up the heat and bring to the boil.

Step 4

Reduce the heat and simmer (with no lid) for 15 minutes until the sauce is nicely thickened.

Step 5

Meanwhile cook your pasta according to packet instructions and drain, reserving a little cooking water

Step 6

When the sauce is ready, toss the pappardelle in the sauce along with a little of the cooking water and serve with parmesan cheese to grate on the top, if you wish.