One of the benefits of cooking a joint of meat for Sunday lunch has to be having enough leftovers for making meals during the week. It is a great way to make your food and budget go further and helps to ensure that there is as little waste as possible. This recipe creates a delicious ragu out of leftover lamb (see our recipe for Slow Roasted Shoulder of Lamb) which can easily be taken into work for lunch or kept in the fridge or freezer for a quick dinner during a busy week.
A few things to note…
The longer that you are able to cook the ragu the bigger and bolder the flavours will be. It will happily cook away for a few hours on a low heat and this will really bring out the taste and aromas of a beautifully rich sauce. If you don’t have time to let it cook then not a problem, you will still get some really great flavours from cooking for an hour. If you prefer not to use red wine in the sauce you can substitute a good stock or water instead.
I served the ragu with butternut squash linguine but it would also work well with a sweet potato mash and/or some leafy greens. The concept of using vegetables to create a pasta substitute is a paleo staple and if you are new to this then you are in for a treat. To create the linguine you will need to invest in a spiralizer which will give you the ability to create vegetable pasta within minutes. Whether it be “courgetti” or “squashetti” you will be able to play around with different textures and flavours and incorporate ribbons of vegetables into a variety of meals whether it be salads, soups or simply as a pasta alternative with a tasty pesto sauce (see our recipe for herb pesto or basil pesto).
I recently bought a new spiralizer and I am loving it. It comes with three attachments so you can create different shaped ribbons and works perfectly everytime. I would highly recommend adding one to your kitchen equipment!
Lamb Ragu with Butternut Squash Linguine
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
300g leftover cooked lamb
1 white onion, chopped
3 garlic cloves, crushed
1 large butternut squash, cut into ribbons
1 tin chopped tomatoes
1 tbsp tomato puree
1 tsp oregano
1 tsp thyme
2 bay leaves
100ml red wine
1 tbsp coconut oil
1 tbsp olive oil
1. Heat the oven to 180C.
2. Heat the coconut oil in a large pan on a moderate heat.
3. Add the onions and garlic and cook for a few minutes until they start to colour.
4. Add the lamb, chopped tomatoes, herbs, red wine and tomato puree. Season and stir well.
5. Reduce the heat and simmer gently for at least 1 hour (the longer the better).
6. You are looking to create a thick and glossy sauce oozing with flavour.
7. If the sauce is reducing too fast add some water and continue to simmer on a very low heat.
8. Whilst the ragu is cooking place the ribbons of butternut squash onto a baking tray.
9. Toss the butternut squash in olive oil, season and place in the oven for 8-10 minutes.
10. The butternut squash will need turning every 2-3 minutes during cooking.
11. Serve the ragu on on the butternut squash linguine and enjoy.
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