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.

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All the best Jan