Instant Pot Leftover Lamb Sugo – Recipe!

Leftovers after a big holiday dinner are something most of us would love to transform into something even more delicious and my Instant Pot Leftover Lamb Sugo is wonderfully easy and super tasty.

Roast leg of lamb, chops or loin can be easily shredded or sliced into chunks and added to an aromatic tomato sauce.  It all begins with a quick saute in an electric pressure cooker of an onion and garlic with a few dried spices tossed in for flavoring.  A can of crushed fire-roasted tomatoes are the base of the sauce and create a nice balance with the earthy lamb.  After about 20 minutes or so, the sauce is velvety with tender shreds of meat, perfect to ladle over pasta.

I used bow-tie pasta because it’s a fun chewy texture that bodes well with a hardy sauce like this one.  A sprinkling of parmesan cheese adds a saltiness that brings this recipe all together into one scrumptious plate of food.  It also pairs nicely with a Petite Sirah.

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Ingredients

1 yellow onion, diced

2 cloves garlic, minced

2 teaspoons dried oregano

1/8 teaspoon red pepper flakes

2 teaspoons salt

1/4 teaspoon black pepper

1 cup dry white wine

28 ounce can fire-roasted crushed tomatoes

1 pound cooked shredded lamb – leg, sirloin or chops

1 pound cooked pasta, any variety

1/3 cup Parmesan cheese

olive oil for cooking

(Serves 4-6)

To Prepare:

1. Add 2 teaspoons olive oil to pot along with onion, stir.  Cook for 2 minutes and add garlic, stir.
2. Add oregano, red pepper flakes, salt and pepper, stir.  Deglaze pot with white wine and allow to cook down for 2 minutes.
3. Add tomatoes and lamb, stir.  Place lid on pot to cook on high for 25 minutes.  Let steam release naturally, while boiling pasta.
4. Ladle sugo over pasta and sprinkle with Parmesan cheese.  Enjoy!