Ragu, Ragu


As I didn't have a Lazy Sunday meal post this week, here's one I made tonight. Pictured, my solo repast [Jane's away on a visit for a few days] of Tagliatelle al Ragu [Bolognese], and very fine it was too. I have never claimed this recipe to be mine own: it is one passed down to the world by the late, great Antonio Carluccio. It is basically meat and tomatoes, adding only onion, white wine and seasoning. He recommended a couple of hours cooking: I always finish mine off for half a day in the slow cooker, having sealed the minced meats [50-50 pork and beef] and fried the onion in advance. Tip: seal the meat as solid chunks or meatballs, then cook them down in the sauce for several hours before breaking them up. It's the simplest of recipes, and whilst I agree with Carluccio that tagliatelle is the only appropriate pasta to eat with it [added to the sauce, not just the sauce dolloped on top of the pasta], I always add grated fresh Parmesan - something that purists will baulk at - when serving. Simple, healthy and delicious food...

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