Leftovers Lamb Ragu is a modern British recipe, based on an Italian original for a tomato-based sauce made with leftover roast lamb. The full recipe is presented here and I hope you enjoy this classic British version of: Leftovers Lamb Ragu.
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A ragú is the real name of slow-cooked Italian-style sauces to accompany pasta. This is a sauce in that vein made with leftover roast lamb (whether from Sunday Lunch or Easter). So why not make this instead of shepherd's pie one day and serve it with your favourite pasta, polenta or even mash.
Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden, but not browned.
Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat and boil everything rapidly for 3-4 minutes, until the alcohol evaporates. Add the stock, lamb and leftover gravy (or 250ml water). Season to taste, bring to a simmer, and cook, stirring often, for 75 minutes, until the lamb is tender and coated in a thick sauce.
Season to taste and serve accompanied by pasta, polenta or mash.
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