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Tuesday, 25 October 2016

Tomato ragù : Lovely with meatballs, or on grilled chicken or lamb


You may already have your own favourite recipe for an easy tomato sauce or shall we call it
ragù ! However, if you haven't, you may like this recipe suggestion by Gino D'Acampo. It's a basic tomato sauce (ragù) that can be used with meatballs, or on grilled chicken or lamb... and it is also great for freezing.

Ingredients:
Serves Four
1 x 800g tin plum tomatoes (or 2 x 400g tins)
2 celery sticks
2 carrots
2 onions
1 bay leaf (dried is fine)
handful of basil leaves (optional)
1 glass of water
2 tbsp tomato 
purée
2 tbsp olive oil
salt and freshly ground black pepper

Method:
1. Finely chop the celery, carrots and onions, fry them gently in a large (tall) pan in olive oil until softened and golden-brown.

2. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper.
3. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.

Fresh basil leaves just add a wonderful zing to the dish !

Recipe idea from here


Basil is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish.

We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

15 comments:

eileeninmd said...

Hello, this tomato ragu sounds delicious. Easy recipe, thanks for sharing. Enjoy your day!

The Spooky Whisk said...

Oh my gosh, I love that skillet and that spoon.

Jo said...

A ragu is so versatile, isn't it, there's so many meals that can be made with it. Mick was such a fussy eater when I first met him and wouldn't eat anything in a sauce or anything tomatoey but it's something he enjoys now, thank goodness.

Christine said...

This looks wonderful, thanks for sharing!

PerthDailyPhoto said...

I like the sound of this tomato ragu Jan, love the addition of the fresh basil!

Gloria Baker said...

This sounds and look absolutely delucious !

Summer said...

Absolutely delish ♥

amanda peters said...

This looks and sounds nice, one I might have to give a go....
Amanda xx

Jan said...

Another winner in my book, Jan...tasty looking and sounds delicious!!!

Happy Tuesday!!!

only slightly confused said...

Sounds tasty and very versatile.

Treey Stynes said...

It looks a beautiful dish.

Happyone said...

That looks delicious. My Tomato sauce, I hate to admit it, comes from a can. : )

Conniecrafter said...

I have a sauce I make from scratch too but this sounds a lot more tasty, I really need to start some small pots of fresh basil and such, I have a few dried but no fresh.

Carla from The River said...

As always, wonderful!
Thank you my friend!
Carla

Magic Love Crow said...

Looks so good!