Heat the olive oil in a large, heavy based pan over a medium heat. Keep stirring for a minute or two before adding your chopped tomatoes, tomato puree, honey and a pinch of salt and pepper. If you plan on whipping up my Slow Roast Sticky Lamb this weekend (uh, which you should!) https://www.jamieoliver.com/videos/jamie-s-easy-family-ragu-recipe I often think that left overs are the best part of any big meal. Light a few candles, pour yourself a nice drop of wine and serve with a good snowing of cheese. Right. ; Extra Virgin Olive Oil for browning; 1 - … Serve piled on top of freshly cooked, steaming pasta and sprinkle liberally with Parmesan. 1.125 lb Braising protein (1#2oz or 500 g) lamb, pork, beef, boar, venison, moose or even rabbit or game birds. 2 shallots, roughly chopped. Especially when it comes to a big, proper roast or weekend feast! Give it a good stir and leave it to cook for at least 45 mins, or even an hour. Half a spoonful of chilli flakes. This tasty combo of beef and pork mince is great in pies, on pasta or with rice. Shred your leftover lamb and place to one side. Bolognese filled ravioli: Jamie Oliver & Gennaro Contaldo, Brilliant baked cannelloni: Gennaro Contaldo, Hearty sausage & prune casserole: Jamie Oliver & Hugh, Jamie’s lamb and chickpea curry: Kitchen Daddy, A cracking burger: Jamie Oliver’s food team, Jamie’s ultimate bacon sandwich: Jamie Oliver & Pete Begg, Perfect Polish pierogi: Jamie Oliver & Damian Kordas, Perfect frittata 3 ways: Gennaro Contaldo, How to carve a turkey 2 ways: Jamie Oliver, Christmas turkey: Jamie Oliver and Colin Furze, How to safely freeze cooked meats: DJ BBQ, Fail-safe stuffing with pork & sage: Jamie Oliver, Antipasti meat plank: Jamie Oliver & Gennaro Contaldo, Smashed lemon char grilled chicken with sweet potato: Jamie Oliver, The porkie pizza: Jamie Oliver & Gennaro Contaldo, 5 things to do with beef: Jamie Oliver’s Food Team, The ultimate cheese burger: Jamie Oliver & DJ BBQ, How to tenderise meat: French Cooking Guy, Picanha and Brazilian farofa: Andre Lima de Luca, Vietnamese Thit kho trung (Pork & Golden Eggs): Thuy Pham-Kelly, The ultimate shepherd’s pie: Gizzi Erskine, Leftover turkey & leek pie: Kitchen Daddy, Pigs in blankets with cranberry sauce: Gizzi Erskine, Honey glazed leg of lamb: Akis Petretzikis, Leftover Thanksgiving turkey hash: DJ BBQ, Easy meatloaf in tomato sauce: Kitchen Daddy, Simple sausage gnocchi: Amerigo Holthouse & Food Busker, Homemade chicken nuggets: Jamie Oliver & Amber Kelley, Pancetta, fig & cheese crostini: French Guy Cooking, Prosciutto & red pepper taglierini: Gennaro Contaldo, Argentinian lamb burgers: Felicitas Pizarro, Italian dumplings with spinach & ham: Danny McCubbin, Seared lamb with salsa verde: Natalie Coleman, Calzone pizza with pancetta and mushroom: Gennaro Contaldo, Honey glazed Char Siu pork: The Dumpling Sisters, Quick sausage gnocchi with warm winter salad: Jamie Oliver, Meatball sub: Gennaro Contaldo & Jamie Oliver, Cheese & chorizo stuffed date skewers: Jamie Oliver, Spanish chorizo & potato stew: Omar Allibhoy, BBQ pork chops with maple rum glaze: Jamie Oliver & Felicitas, BBQ Pork Skewers: Jamie Oliver, Gennaro & Example, Shredded beef sliders & wild cherry BBQ sauce: Kelis, Argentine sausage sandwich: Felicitas Pizarro, How to make traditional Irish stew: Donal Skehan, Argentinian braised pork shoulder: Felicitas Pizarro, BBQ leg of lamb with spicy jam glaze: DJ BBQ, Linguine with steamed meatballs: Gennaro Contaldo, Meatballs, pasta & tomato sauce: Jamie’s Food Team, Mediterranean BBQ lamb chops: Jamie Oliver, The best tomato salad and chorizo: Jamie Oliver, Wild boar ragu & tagliatelle: Jamie Oliver, Candied pork tenderloin: DJ BBQ & Gjermund Braaten, Italian sausage and lentils: Jamie Oliver, Slow & low Texas brisket on a smoker: DJ BBQ, How to prepare the catherine wheel sausage: Jamie’s Food Team, How to prepare a partridge: Jamie’s Food Team, How to assemble Scotch eggs: Jamie’s Food Team, How to make mushroom stroganoff: Jamie Oliver, How to prepare a butternut squash: Jamie Oliver, Super breakfast muffins: Jamie Oliver [AD], Carrot & grain salad: Jamie Oliver & Tesco (UK only), Let’s talk about black beans: Jamie Oliver, Jamie’s top 7 curry paste tips & hacks: Jamie Oliver, Simple tray baked salmon: Bart’s van Olphen, Seven-veg tagine: Jamie Oliver’s food team, Sweet potato & white bean chilli: Jamie Oliver’s food team, Sweet potato tikka masala: Jamie Oliver & Tesco, Veggie christmas pithivier pie: Jamie Oliver, Brussels sprouts linguine with leftovers: Gennaro Contaldo. Let’s get started! Let’s get started! Just what you’ll need after all of this emotional lunar eclipse madness! 2 big handfuls of lamb. Leave on a very low heat while you make your pasta. So much more exciting than any sandwich, this rich, decadent ragu is going to blow your mind all over again. https://www.jamieoliver.com/recipes/lamb-recipes/leftover-lamb-biryani Pour yourself a glass of red, and twirl your fork through that saucy pasta! The quantities for this recipe really depend on how much lamb you have left. Add the onion and cook for 5-10 minutes until softened and turning golden. It can be kept in the fridge for 3 days or a freezer for 2 months. If you freeze it, remember to defrost in the fridge before reheating until piping hot. Add the garlic, chilli and oregano … Toss it all about in your beautifully fragrant oil. Once they’re nice and soft, but not brown, throw in your lamb. Stay in touch! https://www.jamieoliver.com/recipes/category/course/leftovers Add a sprinkle of dried oregano and stir through. Shred your leftover lamb and place to one side. Right. cut into about 2" (5cm) square pieces. When it’s done it’ll be a lovely, deep, rich, Tuscan red colour and smell amazing. Twirl as much as humanly possible onto that fork of yours, and tuck in. Pop a big saucepan onto a medium heat. Proper comfort food. 2 large cloves of garlic, crushed. The quantities for this recipe really depend on how much lamb you have left. A ragu normally takes an hour or more gently bubbling away on the stove, but using leftovers means this lamb ragu can be done in less than half an hour – perfect for midweek cooking. Let’s work in handfuls and you can double as required. Subscribe to The Londoner newsletter for eMail updates and exclusive stories. Let’s work in handfuls and you can double as required. then this dish is perfect for your day off on Monday. Pop back to check on it now and then, stir it about. Even better, if you have a lot of lamb leftovers … Add enough oil to coat the bottom and throw in your chilli flakes to give it a nice warm flavour. Add your shallots and garlic and gently fry until soft.