What is ragù?
In Italian cuisine, ragù (pronounced raˈɡu) is a meat-based sauce that is commonly served with pasta.
Did you know?
Ragù was created by Alberto Alvisi in the 18th century and the Italian gastronomic society l’Accademia Italiana della Cucina documented several ragù recipes
Did you know?
Lentil ragù is not only great because its a hunger buster, its also highly nutritional
Nutrition Fact:
Lentil ragù is low in saturated fat, high in dietary fiber, iron, potassium and very high in vitamin A, vitamin B6 and vitamin C
Recipe: Serves 4-6
INGREDIENTS
30ml olive oil
1 onion, finely chopped
3 stalks of celery, chopped
5ml chopped garlic
10ml dried oregano
225g mushrooms, sliced
125ml red wine
350g cherry tomatoes, halved
400g tin of chopped tomatoes
400g tin of lentils, drained and rinsed
250ml vegetable stock
60g fresh basil
chopped salt and pepper
250ml grated Pecorino cheese
250g fusilli pasta
METHOD
Heat the oil in a pot and fry the onion, celery and garlic for 5 minutes.
Add the oregano and mushrooms and fry for a further 5 minutes.
Stir in the red wine and cook for a few minutes.
Add the cherry tomatoes, tinned tomatoes, lentils, stock and half the basil and season with salt and pepper.
Simmer for 20 minutes until slightly thickened.
Stir in the remaining basil and grated cheese.
Cook the pasta until al dente, drain and transfer to the sauce.
Serve immediately…
What’s your favorite Thursday meal?
