Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion (diced finely)
  • 1 carrot (diced finely)
  • 1 stick of celery (diced finely)
  • 3 cloves garlic (crushed or grated)
  • 600 g cooked lamb leftovers (chopped into bitesize pieces)
  • 350 ml passata ((or a 400g tin of chopped tomatoes))
  • 300 ml lamb stock ((from a cube is fine))
  • 3 dried bay leaves ((or a couple of sprigs of rosemary or thyme, if you prefer))
  • Salt and pepper
  • 250 g pappardelle ((or any pasta shape you like))
  • Parmesan (to serve)

Instruction

  • 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.
  • Add the garlic and lamb and cook for a further 2 minutes over a low heat.
  • Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Turn up the heat and bring to the boil.
  • Reduce the heat and simmer (with no lid) for 15 minutes until the sauce is nicely thickened.
  • Meanwhile cook your pasta according to packet instructions and drain, reserving a little cooking water
  • 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.