Leftover Lamb Ragu Tagliatelle
By Georgia Hearn

Steps

1. Start by placing a large saucepan over a high heat and drizzling with olive oil. Once hot, add the onion, carrot and celery and sauté for five minutes till soft, stirring often.

2. Add the garlic and cook for another minute or till fragrant.

3. Add the shredded lamb and herbs and mix everything together.

4. Add the red wine, chopped tomatoes and chicken stock. Reduce the heat to low and let simmer for 30 minutes or till thickened.

5. Cook the pasta as per package instructions.

6. Season the sauce to taste and serving piping hot with the cooked pasta and lots of Parmesan.