(Leftover) Lamb Ragu with Linguine2014-01-27
- Course: Main
- Servings : 4
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
The other week Sainsbury’s asked if I would like to take part in their ‘Make Your Roast Go Further’ campaign (#FoodGoFurther or #TuesdayTips on twitter), which aims to inspire people to love their Sunday leftovers!
I chose to make my ‘Tamarind & Lime Roasted Leg of Lamb’ roast go further with one of the most tasty dishes that I have ever made.
This recipe really is incredible, however is restricted to the over 18′s .. checkout the ingredients list to see why
- 1 tbsp oil for frying
- 1 onion, finely chopped
- 1 clove garlic, crushed (or 1 tsp minced garlic)
- 187ml red wine (small bottle)
- 390g chopped tomatoes (1 carton)
- 50g pitted black olives, chopped
- 1 tbsp sundried tomato paste
- 2 tsp dried oregano
- pinch chilli flakes
- 300g leftover roast lamb, chopped
- 275g linguine*
*Nutritional stats include the pasta!
Heat the oil in a pan & fry the onion for 5 minutes, then add the garlic and red wine and boil for a further 3 minutes.
Stir in the chopped tomatoes, olives, tomato paste, organo, chilli flakes and lamb. Bring to the boil, reduce to a simmer and cook for 15 minutes until reduced and rich. Season with black pepper.
Meanwhile, cook the linguine according to the pack (usually takes 7-8 minutes). Drain, divide between 4 plates and top with ragu to serve.
*Sainsbury’s provided me with a gift voucher to buy the ingredients for a recipe of my choice. I do not promote products featured over others. Please read my disclaimer page for more information.
Average Member Rating
(3.5 / 5)
4 people rated this recipe
This information is per serving.