Ragu Sauce with Salami

Morning!

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.

The ingredients...

As usual all ingredient quantities are 'loose' and should be adjusted/omitted for individual taste.

Lean Steak Mince - 750g

Salami, 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 ...

...almost forgot the mushrooms - add as much as you like... usually half of this 750g bag for me....

and also the wine...I add a glass or so as my husband is usually waiting in the wings to drink the rest of it!

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?

Jen x