The ragu recipe here is packed with root vegetables that melt into a rich winey, tomato sauce. The key is to slowly cook the roots with onion and garlic, over a low heat, in butter and oil until golden and soft. Take your time over this – put a lid on the pan, give it the odd stir and you’ll reap the rewards.
In the recipe here I’ve used diced celeriac, carrot and parsnip but you could substitute beetroot, squash, even turnip. It’s a great way to use up any excess vegetables at the bottom of the fridge and you can double up here and batch cook and freeze. Add some wine, stock and passata and gently simmer.
The meatball recipe here is one I got from an American friend’s granny back in the eighties. She was from Naples and to her wasting food was a major sin. You soak old bread in milk and then form it into a paste in your hands.
This is then mixed into minced beef, or she did half pork mince, with onions, garlic and parmesan and formed into balls. Fry them off and add to the ragu. Serve with whatever pasta you like and sprinkle more parmesan over at the end.
And if that doesn’t warm the cockles of your heart, you might want to check your pulse...
The other day I was leaving a friend’s house and noticed her next door neighbour had a tree brimming with pears. They were untouched and I wonder if they would ever be picked. Pears are one of my favourite fruits, especially when juicy and ripe.
They make for a lovely salad with salty blue cheese, some dressed leaves and.