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13Ingredients
30Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (diced finely)
- 1 carrot (diced finely)
- 1 stick celery (diced finely)
- 3 cloves garlic (crushed or grated)
- 600 grams lamb (cooked, leftovers chopped into bitesize pieces)
- 350 mL passata (or a 400g tin of chopped tomatoes)
- 300 mL lamb stock (from a cube is fine)
- 3 bay leaves (dried, or a couple of sprigs of rosemary or thyme, if you prefer)
- salt
- pepper
- 250 grams pappardelle (or any pasta shape you like)
- Parmesan (to serve)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol135mg45% |
Sodium840mg35% |
Potassium1000mg29% |
Protein34g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A60% |
Vitamin C25% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Bobbi 5 years ago
Great use for leftover lamb! When I make it again I will reduce the broth to 1/2 cup to crate a thicker sauce. This is a go to recipe for sure.