Roast dinner ragù

Roast dinner ragù

Leftovers from a roast might not make you think pasta, but trust us, this really works. It’s also great over buttery polenta, mash or a jacket potato. It freezes well, too.

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Healthy2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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Ingredients

Fridge raid

  • 200g roasted root vegetables (carrots, parsnips, swede), roughly chopped
  • 120ml red or white wine
  • 2 tbsp jarred paste (tapenade, harissa or ’nduja paste)
  • 200g roast meat (chicken, pork, lamb or beef ), cut into bitesized pieces

You'll also need

  • 2 tsp olive oil
  • 1 onion (or red onion or 2 shallots), ­ finely chopped
  • 2 clove/s garlic, crushed
  • 400g can chopped tomatoes
  • 150g dried pasta (tagliatelle, elicoidali rigati and pappardelle all work particularly well, but use whatever you have)
  • 20g hard cheese (Parmigiano Reggiano, pecorino or Cheddar)

Method

  1. Put the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt; cook for 5-8 minutes, until softened. Stir in the garlic and cook for 1 minute. Stir in the roasted root vegetables, increase the heat, pour in the wine and bubble for a few minutes. Add the tomatoes and jarred paste. Bubble over a medium heat for 10 minutes, until slightly thickened. Add the roast meat and cook for 3 minutes, until piping hot throughout.

  2. Meanwhile, cook the pasta according to pack instructions, reserving a mugful of the cooking water before draining. Stir the pasta into the ragù with a little of the water to help coat. Season, adding a little more of the jarred paste if liked, then serve scattered with the cheese.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,266kJ/ 778kcals

Fat

24g

Saturated Fat

5.7g

Carbohydrates

78g

Sugars

2.3g

Fibre

11g

Protein

45g

Salt

1.2g

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