On a Sunday we like to cook a big joint of meat and then use the leftovers for meals during the week. Last Sunday we cooked a leg of lamb in the slow cooker and then the next day I used the left overs to make the most delicious ragu and so heart meltingly tender. This recipe serves 6 and kids will love it too.

Ingredients

• Left over lamb 400g-500g shredded
• 1 tbsp olive oil
• 75g pancetta
• 2 carrots sliced
• 2 leeks trimmed and sliced
• 3 celery stalks sliced
• 10g rosemary finely chopped
• 7g oregano chopped
• 3 bay leaves
• 4 garlic cloves finely chopped
• 2 tbsp puree
• 250ml red wine
• 500ml chicken stock
• 250ml roasting juices or gravy or water
• Cheese (optional)

Heat your oil in a large, heavy saucepan. Then add the pancetta, carrots, celery and leeks with a pinch of salt. Give it a good stir and then put the lid on. Leave it on a medium heat and cook for 5 minutes.

1. Remove the lid. Give the vegetables a good stir and leave uncovered for 10-15 minutes. You want the vegetables to go golden and soft but not brown.

Add the garlic and herbs give it a good stir and cook for 3 to 4 minutes.

Turn the heat up and stir in the tomato puree and wine. Boil rapidly for 3 to 4 minutes until the alcohol has evaporated. Add in the lamb, chicken stock and the roasting juices or gravy or water.

Season and simmer over a low heat. for 1 hour 15 minutes. Remembering to check and stir every now and again.

When it is ready the sauce will have thickened and you will have a delicious, rich ragu. Either serve with spaghetti or mash. We also like to serve with a bit of cheese on top.

This is the perfect dish for using up any leftover lamb. Yum.