Tuesday, 13 October 2015
Bolognese/Ragu Sauce made with Leftovers
A food processor makes light work of all the vegetable & meat chopping.
1 large carrot
1 stick of celery
1 clove of garlic
1 tbsp olive oil
2 large handfuls of leftover meat
1 tin chopped tomatoes
Peel the onion and carrot. Roughly chop onion and garlic and process into a fine rubble in the food processor. Fry gently in a wide saucepan to soften whilst you roughly chop and process the celery and carrot to a fine rubble too. Add these to the pan once chopped. Cover and sweat over a gently heat for 5 minutes or so whilst you roughly chop the meat and process this to a rubble.
Once the onions start to look translucent, push the vegetables to once side, turn up the heat a little and add the meat. Leave it to sizzle for a few minutes before adding the tomatoes (liquidised if you like, as my kids prefer) together with a can of recently boiled water.
Bring to the boil and simmer with the lid of for 20-30 minutes and the sauce has reduced and thickened to your taste. If using leftover roast you may wish to add pepper and salt to taste. Using processed meat, I found there was no need to add any further seasoning.
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