1.4 KiB
1.4 KiB
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