Ingredients

The following ingredients have 4 Servings
  • 1 medium onion
  • 3 garlic cloves
  • 2 small carrots
  • 1 red pepper
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 tablespoon tomato paste
  • 125 ml/ 4.2 fl. oz/ ½ cup dry red wine
  • 1 can chopped tomatoes (400 g/ 14 oz)
  • 500 ml/ 17 fl. oz/ 2 cups lamb stock (Note 1)
  • 2-3 bay leaves
  • 1 teaspoon dried rosemary
  • ½ teaspoon red chili flakes (or cayenne pepper to taste)
  • about 250 g/ 8.8 oz/ 2 ½ cups shredded leftover roast lamb (Note 2)
  • 2 teaspoons Worcestershire sauce
  • fine sea salt and ground black pepper
  • some chopped parsley
  • 400 g/ 14 oz pasta (pappardelle or any other kind)

Instruction

  • Chop the onion, garlic, carrots, and pepper finely.
  • Heat the oil in a large pan (Dutch oven or another large heavy-bottomed pan). Cook the vegetables with a pinch of salt for about 10 minutes until they are soft.
  • Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly.
  • Pour the wine, let bubble away for 1 or 2 minutes.
  • Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.
  • Add the shredded or chopped meat, stir well. Simmer for about 10-15 minutes more until the meat is heated through and it had time to absorb the flavors.
  • Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.
  • While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.