Truly Yummy Ragù
Gluten free and dairy free ragù. Recommended ingredients Belazu Crete Gold Extra Virgin Olive Oil, knorr Beef Stock Pot, Mutti Chopped Tomatoes, Mutti Double Concentrate Tomato Purée, celery, carrots, onion, garlic, left over lamb or pork
Equipment
- 1 large saucepan and lid or casserole dish with lid
Ingredients
- 2 tbsp olive oil recommend Belazu Crete Gold Extra Virgin Olive Oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 2 cloves of garlic, crushed
- 500 g approximately of leftover lamb or pork recommend chopped into 2/3cm cubes
- 1 tbsp tomato purée recommend Mutti Double Concentrate Tomato Purée
- 500 ml beef stock recommend Knorr Beef Stock Pot
- 1 tin of chopped tomatoes recommend Mutti Chopped Tomatoes
- 2 tbsp cornflour mix with a little water to form a paste
Instructions
- This ragù can either be cooked in the oven or on top of the stove. If using the oven preheat it to 180℃/Gas Mark 4.
- Heat the olive oil in the saucepan on top of the stove on a medium heat.
- Add the chopped onions, celery and carrots and cook until soft either on a low heat or with the lid on to avoid the vegetables from catching.
- Next add the crushed garlic and cook for a minute then stir in the tomato purée.
- Pour in the stock, chopped tomatoes and cubed cooked meat and give everything a good stir. Season with pepper.
- Cook either in the oven or on top of the stove partially covered for an hour until the sauce has thickened.
- If the sauce is still a little watery, add the cornflour paste and return to the heat for another 5-10minutes.