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Homemade Ragu recipe

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Category: Lunch Dinner


1 onion, roughly chopped.
1-2 cloves of garlic, roughly chopped.
3 sticks of celery.
1 jar of roasted red peppers, roughly chopped.
500ml of passata.
1 stock cube.
A handful of red split lentils.
Salt and pepper.
A teaspoon of honey.
A little olive of rapeseed oil.

Homemade Ragu recipe Directions

  1. 1. Fry the onion, garlic and celery for 3-5 minutes on a medium heat.
    2. Add the rest of the ingredients.
    3. Simmer for 20-25 minutes.
    4. Blend with a soup blender.


     Fry some round steak mince and add to the Ragu to make Bolagnaise, serve with
    Spaghetti and a sprinkle of grated cheese. Can also be used for Lasagne or Shepards Pie.
     Remove the meat from high quality sausages and shape into little meat balls, fry in a dry
    pan and use kitchen paper to take away some of the fat from the sausages. Pour over
    the homemade Ragu & serve with pasta.
     Add chilli spices – cumin, coriander, ginger and a tin of kidney beans to make a hearty
    chilli. Serve with Rice, grated apple, grated carrot and natural yoghurt to tone down the
     Eat as a soup with some crusty bread.

    Top Tip

    Make a big pot of any of these dishes. Freeze flat in ziplock freezer bags – this will
    ensure rapid defrost and also means you will get the best use out of your freezer. Always
    date the bag and contents before you freeze it.


Serves 4

Nutrition facts

Per Serving

Kcal: 51 kcal
Kjoule: 211 Kjoule
Fibers (g): 1.6g
Sodium (mg): 0.04mg
Carbs: 7.8g
Sugar (g): 6.2g
Fat: 0.1g
Saturated fat (g): 1g
Proteins: 1.8g

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