Truly Yummy Ragù
Gluten free and dairy free ragù using leftover lamb or pork – quick, simple, freezer friendly and truly yummy.
Buying a joint of meat can be expensive these days but when I know I can create two delicious meals from one roast, it feels much more worthwhile.
My Truly Yummy Ragù is naturally gluten free and dairy free and it’s the perfect recipe to make the day after your Sunday roast.
You can use leftover lamb from my Truly Yummy Slow Cooked Lamb Shoulder or the pork from my Truly Yummy Slow Roast Pork Shoulder recipe for this ragù. It’s quick and simple to make with store cupboard ingredients and even those carrots you forgot to use the day before!
The best part? If you don’t eat it immediately, this ragù freezes brilliantly, making it a lifesaver for busy evenings.
Serve with gluten free pasta or mash potatoes and your favourite green vegetables for a comforting, hearty meal.
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Truly Yummy Ragù
Equipment
- 1 large saucepan and lid or casserole dish with lid
Ingredients
- 2 tbsp olive oil recommend Belazu Crete Gold Extra Virgin Olive Oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 2 cloves of garlic, crushed
- 500 g approximately of leftover lamb or pork recommend chopped into 2/3cm cubes
- 1 tbsp tomato purée recommend Mutti Double Concentrate Tomato Purée
- 500 ml beef stock recommend Knorr Beef Stock Pot
- 1 tin of chopped tomatoes recommend Mutti Chopped Tomatoes
- 2 tbsp cornflour mix with a little water to form a paste
Instructions
- This ragù can either be cooked in the oven or on top of the stove. If using the oven preheat it to 180℃/Gas Mark 4.
- Heat the olive oil in the saucepan on top of the stove on a medium heat.
- Add the chopped onions, celery and carrots and cook until soft either on a low heat or with the lid on to avoid the vegetables from catching.
- Next add the crushed garlic and cook for a minute then stir in the tomato purée.
- Pour in the stock, chopped tomatoes and cubed cooked meat and give everything a good stir. Season with pepper.
- Cook either in the oven or on top of the stove partially covered for an hour until the sauce has thickened.
- If the sauce is still a little watery, add the cornflour paste and return to the heat for another 5-10minutes.