Rigatoni with lamb

Once a week I slow cook a large piece of lamb, pickled pork, or beef cut. This enables me to feed the family decent food for the next couple of days without the crazy mid-week dinner rush. It also means we are eating beautifully slow cooked meat with all its nutrients several times a week! This pasta is almost a ragu style, and is easily adaptable. I hope you like this really easy, fresh dish!



1 carrot, chopped

3 sticks of celery, chopped

Handful of parsley

1 cup vegetable stock

1 onion, diced

3 tomatoes, chopped and a little squished

¼ cup tomato paste

¼ cup water

2 cups leftover pulled slow cooked lamb

Salt and pepper

Rigatoni pasta



Splash some olive oil in a pan and sautee the onions for a few minutes, then add the carrot and celery. Keep on medium heat for a few minutes, then add the stock, tomatoes, paste, lamb and water. Salt and pepper if you like, and add the fresh cut parsley. Let it simmer on a low heat for about fifteen minutes so the flavours can combine. Whilst this happens make your pasta according to the packet directions. Once the pasta is al dente, drain and stir it though your sauce.

Rigatoni with lamb

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