Hello & welcome to my Blog.
I came up with the idea of this blog as I had been writing a cookery book for my Children after my eldest Son Simon left home and would ring me for all his favourite recipes. I thought that this way it would be easier to update & where ever they were they could cook their favourite recipes. This blog is that index card box of scribbled recipes, torn out recipes from magazines, lost somewhere in the house, all brought neatly together in one place.
What I didn't expect was the thousands of people that have looked at it since its creation, from all over the World, I have even created a Facebook fanpage so that I can chat to fellow foodies who have enjoyed the blog!
I really hope you enjoy the recipes, please feel free to post comments or recipes and I just want you to know that all recipes have been cooked time & time again by myself and all photographs, where possible, have been taken by me of the food that I have cooked.
I apologise in advance for any spelling mistakes or grammatical errors, I bake better than I write.
Tuesday, 14 August 2012
Another gorgeous ragu
I know that I have quite a few ragu recipes on my blog already, but I just love them, I love the simplicity of prepping a few simple ingredients and then allowing time to play its part in creating a most delicious and scrumptious meal.
This latest recipe comes from the new series on Channel 4, Simply Italian, its everything that it says on the label, simply and Italian, what more can you ask for, hosted by the lovely Michela Chiappa, not only does she delight you with gorgeous recipes but you also get to see some beautiful parts of Italy.
On the second show they were at a gorgeous restaurant in Vernazza, Cinque Terre, Hubby and I have been very lucky to of eaten here when we first went to Tuscany to stay with my lovely Mother and Father-in-Law who are very lucky to be able to say that Chef/owner Alessandro is a family friend. The food was to die for, in true Italian style we whiled away a long warm afternoon and created some wonderful memories.
So as I have already said, I do have a number of ragu recipes on my blog, but like any good Italian you always make them your own, every region, every Nonna, every Mamma, will have her own version and every one will claim their's to be the best.
So why not browse through my recipes, take a piece of each, add a little of you and what you like and you to will have the best ever ragu.
I served mine with a homemade focaccia http://dianastaveley.blogspot.co.uk/2011/11/paul-hollywoods-focaccia.html my Daughters favourite and a whole lot of love as it was the first time that we had all been together around the table in our new home and it was a truly special evening.
Just incase you have missed the show:-
This makes a huge amount of ragu, enough to serve 8 to 10 people, which is great when I have the whole Brood at home, but I have made this today and have halved it, we will have half tonight with a very good quality pappardelle, Michela does make her own on the show, so if you have the time, check out the recipes on Channel 4 and give it a go, but the other half I am going to freeze for next week and will either serve again with pasta or make a lasagne with it. Please feel free to half the recipe or freeze for another time.
100g smoked pancetta, roughly chopped
1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1kg good-quality beef mince
Good glug of red wine
140g tomato purée
2 beef stock cubes
2 bay leaves
Parmesan, to serve
Extra virgin olive oil
Put a large pan on a medium heat. Once hot add the smoked pancetta and fry for 2-3 minutes on a low heat, or until starting to crisp up.
Then add the red onion, carrot and celery. Stir together and sweat for roughly 10 minutes with lid on, or until soft and translucent.
Next add your beef to the pan, stirring occasionally until the beef has browned.
Add a good swig of red wine and keep stirring. The aim is to burn off the alcohol leaving just a hint of the lovely wine flavour.
Add the tomato purée and stir into the sauce, then add 500ml of boiling water from the kettle and crumble in the beef stock cubes and the bay leaves. Put the lid on and simmer for 3 hours to let the flavours intensify and the beef break down.
I served mine with homemade focaccia http://dianastaveley.blogspot.co.uk/2011/11/paul-hollywoods-focaccia.html