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"What's a Ragout with you?"

I've wanted to make a Ragout for ages, and I finally got around to it. I'm so glad I did, because far out it hit the spot! It didn't just taste good, I nailed the evaporating, simmery part (key), managed to somehow involve the kids in the prep (winning), and loved seeing everyone enjoy the meal when we sat at the table together (nawww). Even better, there was some left over for lunches!

Ingredients for Ragout

• 2 tbsp olive oil

• 1 onion

• 1 carrot

• 2 cloves of garlic (finely chopped)

• 500g italian pork sausages (casings off)

• 1/2 cup red wine

• 1/2 cup chicken stock

• 3 tbsp tomato paste

• 1 400g canned diced tomatoes

• sprinkle dried oregano

• sprinkle dried basil

• 2 bay leaves

• salt and pepper

Ingredients for Polenta

• 4 cups of water

• pinch of salt

• 1 cup of polenta

•  knob of soft butter

• handful of parmesan

Method for Ragout

• chop onion, carrot, and garlic set aside

• squeeze pork sausage meat out of the casings, set aside

• heat oil in a bog pan

• add onion, carrot and garlic until onion looses colour

• add the sausage, and break it up into smaller bits while stirring through the mixture

• add the red wine and let it spit and simmer until almost all the liquid has evaporated

• then add the stock, tomato paste, canned tomatoes, herbs, seasoning and give it a good stir

• let it come to a boil, and stir for about a minute

• then turn it right down, lid on and leave it for about 1.5 hours

• with about 15 minutes to spare, start making polenta

Method for Polenta

• bring salted water to the boil in saucepan

• whisk the water and pour the polenta into the saucepan slowly, keep whisking

• when the mixture is looking more together as you whisk, turn heat to low and place the lid on for 5 minutes

• give it a good stir and lid back on for 5 minutes

• stirring again, if the mixture moves together in a silky ball, it's ready

• serve straight away with blanket of ragout

• enjoy

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