Add beetroot ragu recipe

beetrootragu.recipe.md

@@ -0,0 +1,45 @@
+# Beetroot Ragu
+
+### Ingredients
+
+ * 2 tablespoons olive oil
+ * 1 pieces onion, peeled and diced
+ * 1 stick celery, diced
+ * 1 pieces carrot, diced
+ * 2 pieces garlic cloves, peeled and grated
+ * 2 pieces bay leaves
+ * 1 teaspoons dried oregano
+ * 1 teaspoons dried rosemary
+ * 3 pieces beetroots, medium, grated
+ * 125 millilitres red wine
+ * 2 pieces 400g tin chopped tomatoes
+ * 2 tablespoons tomato puree
+ * 500 millilitres vegetable stock
+ * 60 grams pine nuts, toasted (optional)
+ 
+#### For the gremolata
+
+ * 1 small bunch parsley
+ * 1 pieces garlic cloves, peeled and grated
+ * 1 pieces lemon, zest
+
+### Directions
+
+Heat the olive oil in a large frying pan and slowly soften the onion, celery, carrot and garlic on a low heat.
+
+Add the bay leaves, oregano and rosemary and stir. Add the grated beetroot and a pinch of salt. Turn the heat up and cook the beetroot for about 10 minutes, stirring frequently. 
+
+Add the wine and allow the alcohol to cook off a little then add the tomatoes, tomato puree and stock. Turn to a low heat and allow to simmer and reduce for at least 30 minutes.
+
+To make the gremolata, finely chop the parsley together with the lemon zest and garlic.
+
+Serve the ragu with pasta of your choice and garnish with the gremolata and pine nuts, if using.
+
+
+### Metadata
+
+tags: Main Dishes, Stocks and Sauces
+
+author: Riverford
+
+url: https://www.riverford.co.uk/recipes/beetroot-ragu