The magic of ragu’ (or ragout)

How to prepare a juicy and super tasty ragu’ to warm up your evening

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Ragout (ragu’ in Italian) in the making: Sunday is for slow cooking, and batch prepping for the upcoming week.

A little bit of onion, celery and carrot, good olive oil, 5% fat minced beef and some tomatoes, slowly cooking for at least two hours to release all the juices and become soft and tasty…and ready for all the pasta for next week.

Preparation is key in everything: when you have some spare time it saves you time later if you prepare a big casserole of ragout, so that even when you are late from work you have some satisfying and nourishing 15mins pasta ready to eat!

It’s a simple trick and it doesn’t mean you have to eat the same food over and over for the entire week: you can freeze part of the ragout and defrost it later in the week, or use it to stuff zucchini or other vegetables, or to add to hand-made pasta (possibly linguine or tagliatelle not too slick so they can retain the ragout better), or even to use as a bruschetta topper, super yummy.

Preparation is everything, and you better get organized when you have time, because this is not always the case during the work week!

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