Friday, January 14, 2011

Ragu: stolen recipe :-)

This recipe is stolen from a blog written by Kate. I claim no originality only modifications. Here is a link to her original.

I used it with spaghetti and the fiancée and I loved it! We didn't actually use any cheese on top but it was still so yummy and it made the kitchen smell amazing. This recipe is perfect for an afternoon when you are busy but staying in the house. 

1 large onion
1 stick of celery
1 carrot
3 cloves of garlic (1 fat clove for 2)
1 bay leaf
about 1 lb of turkey meat
1 bottle of wine (1/2 bottle for 2)
1 small can of tomatoes
1 tsp sugar
1 tbsp butter
1 sprig of fresh rosemary
1/2 tsp dried thyme or 1 tsp fresh thyme
Olive oil
Salt and pepper

  • Dice the onion and fry gently in about 1 tbsp olive oil and 1 tbsp butter to soften
  • Dice the celery and the carrot and add to the pan. Cook for about five mins until starting to soften (keep the heat low so that the onion doesn’t burn)
  • Grate in the garlic
  • Add the meat and stir with a fork to brown and break up a bit. Season well.
  • Add the tomatoes, the sugar (brings out the tomato-y-ness of the tomatoes), the wine and the bay leaf, put the lid half on, then simmer on a low heat for 2 hours (or put in the oven at around 180 / 200ish for an afternoon)
  • The sauce should be rich and thick. It can now sit in the fridge for a few days and be re-heated when needed (about 10 mins on the stove top).
  • Cook your favorite pasta according to the packet instructions
  • Stir the sauce through and eat, with parmesan to grate over

I hope you all find it as easy and delicious as I did!

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