Leftover Sweet and Sour Lamb Ragu

taste.com.au

Amy

1 tablespoon extra virgin olive oil

1 red onion, halved, finely chopped

45g (¼ cup) currants

2 garlic cloves, crushed

2 teaspoons fresh rosemary, finely chopped (from leg of lamb, see related recipe)

60ml (¼ cup) red wine (from leg of lamb, see related recipe)

400g leftover cooked lamb, chopped (from leg of lamb, see related recipe)

700g jar tomato passata

80ml (⅓ cup) water

60ml (¼ cup) leftover gravy (from leg of lamb, see related recipe)

1 tablespoon balsamic vinegar

Pappardelle or fettuccine

Finely grated parmesan, to serve

Directions at taste.com.au

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