Pairing up: spaghetti al ragu

spaghetti al ragu

It takes two to tango: spaghetti al ragu

As part of my bid to reduce food waste in the LoveRichCashPoor kitchen, and therefore spend less, I often cook dishes that double up on key ingredients in pairs. Here’s the second dish from week five‘s double dip.

Serves: 6

500g lean beef mince

2 red onions, chopped

5 cloves garlic, finely chopped

4 rashers of bacon, chopped

2-inches chorizo sausage, chopped into chunks

2 carrots, peeled and grated

2 sticks celery, finely chopped

4 portobello mushrooms, peeled and roughly chopped

2 tins chopped tomatoes

2 tsp oregano

2 tsp basil

2 bay leaves

Half a tsp chilli flakes

2 tbsp tomato puree

2 glasses red wine

300ml chicken stock

Olive oil for frying

Salt and pepper

A splash of balsamic vinegar

1 tsp sugar

In a large casserole, brown the mince in batches and set aside. Fry the onion and garlic until soft, then add the bacon and chorizo. Once browned, add the carrot and celery and fry until soft. Chuck the mince back in and pour in the wine, tomatoes, puree, stock and herbs.

Stir well and add a splash of balsamic vinegar and a tsp of sugar. Bring to the boil, then turn the heat down low and simmer for two hours, remembering to stir occasionally until most of the liquid has evaporated and the mince is coated in a rich, tomatoey sauce. 10 minutes before serving, throw in the mushrooms and stir well, then season to taste.

Serve with spaghetti, or use as part of a lasagne.

Spaghetti al ragu is fantastic if served with a sprinkle of fresh basil and grated parmesan – I didn’t have any, so I used cheddar.

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