Ingredients

  • 1 tbsp sunflower oil by Sainsbury's
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 187 ml Sainsbury's Shiraz
  • 390 g carton Italian chopped tomatoes by Sainsbury's
  • 50 g pitted black olives by Sainsbury's, chopped
  • 1 tbsp sundried tomato paste by Sainsbury's
  • 2 tsp dried oregano
  • pinch crushed chillies
  • 300 g leftover roast lamb, chopped
  • 275 g linguine by Sainsbury's

Method

  1. 1

    Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic and wine and boil for 3 minutes.

  2. 2

    Stir in the tomatoes, olives, tomato paste, oregano, crushed chillies and lamb. Bring to the boil, reduce to a simmer and cook for 15 minutes until reduced and rich. Season with black pepper.

  3. 3

    Meanwhile, cook the linguine to pack instructions. Drain, divide between 4 plates and top with the ragu to serve.

Nutritional Details

Each serving provides
  • Energy 2240kj 535kcal 27%
  • Fat 16.7g 24%
  • Saturates 4.7g 24%
  • Sugars 7.3g 8%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

13.1g carbohydrate 1.4g fibre 8.3g protein

Also in these Scrapbooks

Back to top