Leftover Lamb Ragu

Chop vegetables: Chop the onion, garlic, carrots, and pepper finely.1 medium onion + 3 garlic cloves + 2 small carrots + 1 red pepper

Saute vegetables: Heat the oil in a large pan. Cook the vegetables with a pinch of salt for about 10 minutes until they are soft. Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly.1 tablespoon olive oil + vegetables + 1 teaspoon sugar + 1 tablespoon tomato paste

Pour the wine, let bubble away for 1 or 2 minutes.½ cup dry red wine

Simmer lamb ragu: Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.1 can chopped tomatoes + 2 cups lamb stock + 2-3 bay leaves + 1 teaspoon dried rosemary + ½ teaspoon red chili flakes

Add the shredded or chopped meat, stir well. Simmer for about 10-15 minutes more until the meat is heated through and it had time to absorb the flavors.2½ cups leftover roast lamb

Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.2 teaspoons Worcestershire sauce + fine sea salt and ground black pepper + 2 tablespoons parsley

Cook pasta: While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.14 oz pasta