Ragu is a meat-based sauce, commonly served with pasta, the most famous being ragu alla Bolognese - or spag bol to you and me - the nation's favourite.
- Ragu Recipe!
Ragu became popular in the 1830s and started off as just ground veal fried in butter then slow-cooked in broth. It has now evolved into more of a tomato sauce flavoured with beef. There are many variations of what else goes into the sauce, but as ever we like to squeeze in as many vegetables as possible and even throw in a nutritious chicken liver for added flavour. Garlic is not a traditional ingredient in the classical Bolognese sauce, but we are moving with the times and adding in this powerfully medicinal ingredient wherever we can. Seasoning is usually limited to salt, pepper and a bay leaf and the occasional pinch of nutmeg. Our adopted "Nonna" took it one step further and swore by mixed spice in her sauces.
An alternative for some might be gluten-free buckwheat noodles but since we don't like to mix protein and high starch (for easier digestion) we make the genius substitution of courgette, neatly cut (using The Spiralizer, the most fun gadget to ever be found in a kitchen) into long strands of "spaghetti" or, as we like to call it, courgetti!
Use a spiralizer/julienne peeler on the courgette.
Or use a vegetable peeler and then a knife to slice the courgette strips into spaghetti type strands.
- Wilt the courgetti using a little butter and water in a pan.
Or, to be more authentic in your service and to save time and washing up, just run some of the sauce hot from the stove through your spirals and the heat and salt in the sauce will soften them.
- Stir the parsley through the ragu, check the seasoning and serve on top of a pile of courgette spaghetti with fresh parmesan and a drizzle of extra virgin olive oil to serve.
Alternatively stir half the sauce through a bowl of courgetti and then serve each portion with a little more ragu on top, a drizzle of olive oil and fresh parmesan.
'via Blog this'
- Ragu Recipe!
Ragu became popular in the 1830s and started off as just ground veal fried in butter then slow-cooked in broth. It has now evolved into more of a tomato sauce flavoured with beef. There are many variations of what else goes into the sauce, but as ever we like to squeeze in as many vegetables as possible and even throw in a nutritious chicken liver for added flavour. Garlic is not a traditional ingredient in the classical Bolognese sauce, but we are moving with the times and adding in this powerfully medicinal ingredient wherever we can. Seasoning is usually limited to salt, pepper and a bay leaf and the occasional pinch of nutmeg. Our adopted "Nonna" took it one step further and swore by mixed spice in her sauces.
An alternative for some might be gluten-free buckwheat noodles but since we don't like to mix protein and high starch (for easier digestion) we make the genius substitution of courgette, neatly cut (using The Spiralizer, the most fun gadget to ever be found in a kitchen) into long strands of "spaghetti" or, as we like to call it, courgetti!
Use a spiralizer/julienne peeler on the courgette.
Or use a vegetable peeler and then a knife to slice the courgette strips into spaghetti type strands.
- Wilt the courgetti using a little butter and water in a pan.
Or, to be more authentic in your service and to save time and washing up, just run some of the sauce hot from the stove through your spirals and the heat and salt in the sauce will soften them.
- Stir the parsley through the ragu, check the seasoning and serve on top of a pile of courgette spaghetti with fresh parmesan and a drizzle of extra virgin olive oil to serve.
Alternatively stir half the sauce through a bowl of courgetti and then serve each portion with a little more ragu on top, a drizzle of olive oil and fresh parmesan.
'via Blog this'
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