45 lines
1.4 KiB
Markdown
45 lines
1.4 KiB
Markdown
# Beetroot Ragu
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### Ingredients
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* 2 tablespoons olive oil
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* 1 pieces onion, peeled and diced
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* 1 stick celery, diced
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* 1 pieces carrot, diced
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* 2 pieces garlic cloves, peeled and grated
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* 2 pieces bay leaves
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* 1 teaspoons dried oregano
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* 1 teaspoons dried rosemary
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* 3 pieces beetroots, medium, grated
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* 125 millilitres red wine
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* 2 pieces 400g tin chopped tomatoes
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* 2 tablespoons tomato puree
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* 500 millilitres vegetable stock
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* 60 grams pine nuts, toasted (optional)
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#### For the gremolata
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* 1 small bunch parsley
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* 1 pieces garlic cloves, peeled and grated
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* 1 pieces lemon, zest
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### Directions
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Heat the olive oil in a large frying pan and slowly soften the onion, celery, carrot and garlic on a low heat.
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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.
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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.
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To make the gremolata, finely chop the parsley together with the lemon zest and garlic.
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Serve the ragu with pasta of your choice and garnish with the gremolata and pine nuts, if using.
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### Metadata
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tags: Main Dishes, Stocks and Sauces
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author: Riverford
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url: https://www.riverford.co.uk/recipes/beetroot-ragu
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