Just thought I'd do a quickie food post, nothing mind-blowing, just a bit of Ragu style sauce with salami that I made the other weekend.
As usual all ingredient quantities are 'loose' and should be adjusted/omitted for individual taste.
Lean Steak Mince - 750gSalami, chopped - as much as you like - I used the whole pack on this occasion
Olive Oil - approx 2 tbsp (optional as the meats do chuck out oil anyway)
2 Medium onions - chopped
A few cloves garlic - chopped
1 stick of celery - chopped finely
1 carrot - chopped finely
2 tbsp tomato puree
2 tins chopped tomatoes
1 - 2 tsp Dried Italian Herbs
1 - 2 tsp Dried Basil
Garlic Pepper - to taste
I tend to brown the mince first for approx. 10 minutes and then add the salami, onions, garlic, oil and herbs, fry for another 5 - 10 minutes to so, add the carrot and celery and fry for another 5 and then add everything else ...
Bring it all to the boil (usually add a bit of hot water from the kettle at this stage if I want a thinner sauce) and simmer for about 40 minutes but of course you can just leave it on for longer whilst you sit and have a few drinks!
And you're left with the above concoction - doesn't look like much but taste's good!
Serve with pasta, use in lasagne or pasta bake or over jacket potatoes etc etc. A portion of this size lasted us for approx. 3 meals this time (for all 4 of us) so it's quite economical to cook up in a large batch - plus if I'm going to cook the thing I'd rather it be a 'big one' so I can freeze some!
Any other 'large batch' cooks out there?