Leftover Lamb Ragù

I know sometimes all of the roast lamb disappears, but if you manage to sneak some away, this makes a great day-after dinner.

1 tablespoon olive oil

80 grams pancetta or bacon, chopped

1 onion, finely chopped ½ teaspoon chilli flakes

1 tablespoon finely chopped fresh rosemary

sea salt and ground pepper 3 cloves garlic, crushed 2 tablespoons tomato paste

100 grams crushed and sieved tomatoes

2 teaspoons caster sugar

¼ cup cream ½ cup white wine

3-3½ cups leftover (ideally slow-roasted) lamb

½ cup black olives, halved and pitted hot cooked pappardelle or tagliatelle

125-gram ball buffalo mozzarella, well drained and torn

2 tablespoons finely chopped parsley

Heat the oil in a large frying pan. Add the pancetta or bacon and cook for 3 minutes. Add the onion, chilli flakes and rosemary, season with salt and pepper and cook for 8-10 minutes until just soft.

Add the garlic, cook for 1 minute then add the tomato paste, tomatoes, sugar, cream and wine and stir to combine.

Cook, stirring occasionally, for 10 minutes, then add the lamb and olives, reserving a few olives for garnish. Cook for a further 5 minutes until the lamb is heated through or, if you have super tender slow-cooked lamb shoulder like I did, reheat it wrapped in foil in the oven at 160°C for 20 minutes then shred it into the sauce and stir through.

Serve the lamb ragù over hot pappardelle or tagliatelle and top with buffalo mozzarella and parsley.