Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

500g cooked lamb shredded or chopped

1tbsp olive oil

3 garlic cloves crushed

2 carrots peeled and chopped

1 onion chopped

100ml red wine

400g passata, or chopped tomatoes

10g fresh rosemary, leaves picked and finely chopped

A perfect family meal, simple to make and absolutely delicious.

This rich and hearty pasta dish was made using leftover lamb shoulder, but any leftover lamb would work. Serve with pasta and a simple salad.

  1. Soften the onions, garlic and carrots in the oil for 10 minutes, then add the lamb.
  2. Poor in the red wine, turn up the heat, then add the tomatoes and rosemary. Simmer for 30 minutes adding some water if the sauce looks dry.
  3. Season to taste and serve with pasta. I like to use thick ribbon pasta such as pappardelle or tagliatelle as it holds the sauce best. Sprinkle with fresh basil and parmesan, if you wish.

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...