Ragu Sauce

Ragu Sauce

 This is my version of a traditional ragu sauce.  It’s chunky and full of flavour.  Enjoy!

Serves 4

1 tbsp extra virgin olive oil

1 Stalk celery, diced

1/2 Small carrot, diced

1 Medium onion, diced

3 cloves garlic, crushed

1/4 Cup wine (red or white is fine)

1 680 ml jar of strained tomatoes (passata) or a 796 ml can of crushed tomatoes

1/2 Cup stock (chicken, beef or vegetable)

2 bay leaves (dry or fresh)

Salt

Pepper

–  Heat a large sauce pot over medium high heat and add the oil.

–  When the oil is hot (it will ripple) add the onion, celery, and carrot; season with salt and pepper. Sauté for about 5 to 7 minutes until the veggies are soft and the onions are translucent.

–  Add garlic and sauté for about 30 seconds; if the garlic is browning too quickly drop the heat a bit.

–  Add the wine and turn the heat up to high. Using a wooden spoon scrape the bottom of the pot to release any flavour there (deglazing).

–  Drop the heat to medium low when most of the wine has cooked out and add the tomatoes.

–  Add the stock to the jar of tomatoes and rinse out any remaining tomato puree; add the pot.

–  Throw in the bay leaf.

–  Season with salt and pepper.

–  Cook sauce for at least 20 minutes, up to an hour, stirring occasionally.  If the sauce is bubbling too much you should drop the heat to low.

–  Taste and adjust seasoning.

Notes:

1. After the sauce is cooked you can puree it with a hand mixer or you can serve it as it.

2. If you are not using wine you can you stock in its place; I wouldn’t use fish stock though.

3. I would not use water in place of wine here so if you are not using wine or stock skip that step and after you sauté the garlic just drop the heat to medium low and add the tomatoes immediately.

4. You can use water in place of the stock when rinsing the tomato puree out of the jar.