Lamb or beef ragu
Always prepare the meat well first by trimming off all fat and gristle and chopping or mincing it very finely. If you are doing this in a food processor, use the pulse button: you really don’t want to turn the meat into a paste.
- a little butter or olive oil
- 1 onion, finely chopped
- 1 good-sized garlic clove, crushed
- 1 bay leaf
- a sprig of thyme, if you have it
- 400g can of chopped tomatoes
- 1 tablespoon tomato purée
- 2 teacups (about 200g) leftover roast lamb or beef, finely chopped or minced
- salt and pepper
Instructions:
Neither casserole nor curry, this ragù transforms the idea of a ‘Bolognese’ into a meltingly tasty sauce for pasta or to eat on its own with rice. Kids love it, it freezes well and you can turn the last bowlful into a great lunchtime soup by thinning it with a little stock or water and blitzing in a blender.
I prefer not to drain the tomatoes for this sauce as, when cooked at a slow bubble, all the liquid reduces, leaving behind its flavour. If you are in a hurry, though, do strain the tomatoes.
- Heat a little butter or olive oil in a saucepan, add the onion and garlic and cook gently until softened. Add all the other ingredients except the meat, stir well and bring to simmering point.
- Turn down the heat and leave the ragù to bubble, just barely, for 25-35 minutes, until it has thickened and deepened in colour. Add the meat and cook for 2-3 minutes, until heated through.
- Others posibilities:
- Enrich or spice up the sauce :Add a glass of red wine or a pinch of dried chilli flakes once the onion is cooked and leave the wine to bubble for 2-3 minutes before adding the tomatoes. Use up a last rasher of bacon – dicing it and adding it with the onion at the start. Or toss in some finely chopped parsley or basil right at the end.
- Carrots, parsnips or courgettes :Add these in small dice to the tomatoes and cook until softened before adding the meat. If your children rebel against chunks of vegetables, grate them.
- An echo of the East Grate a 2.5cm piece of fresh ginger and add to the onion at the start with a deseeded and chopped small green chilli and a teaspoon each of ground coriander and cumin. Scatter chopped coriander over the finished ragù and serve with rice or couscous.