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

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...