Roast dinner ragù

Name: Roast dinner ragù
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 200 g roasted root vegetables (carrots, parsnips, swede), roughly chopped; 120 ml red or white wine; 2 tbsp jarred paste (tapenade, harissa or ’nduja paste); 200 g roast meat (chicken, pork, lamb or beef ), cut into bitesized pieces

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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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)

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.
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.

Typical values per serving when made using specific products in recipe