Across the country, Ragù is traditionally served on Sunday, though this Ragù comes together so quickly it is perfect any day! During this Lenten season, meatless meal ideas take center stage. This recipe is so easy and quick you will never purchase ready made jar sauce again!
Chef Cristina's philosophy is the fewer the ingredients, the better each flavor can be showcased. You will agree!
Verona Ragù
Ingredients: (4 generous servings)
Passata bottle (690g)
1 tablespoon olive oil
3 cloves of one bulb garlic chopped or smashed
8 basil leaves or 1/2 teaspoon dried if desperate
Salt and pepper to taste
Method:
Note: Various Passata brands shown like the one below can be found near the can tomatoes at the grocery. Passata is uncooked tomato sauce requiring cooking. Can tomato sauce is precooked and doesn't taste as fresh.
Heat oil medium heat in frying pan to create a larger cooking surface than a pot. Add garlic chopped or smashed and heat, but do not brown it will become bitter. Add 4 basil leaves. If using dried wait and add dried with passata. One minute or less.
Add bottle of Passata, stir and heat until it bubbles. Add dried basil if not using fresh. Reduce heat to medium. Salt and pepper to taste. Add 4 more basil leaves to sauce before serving. Cook 25 minutes.
During this time cook pasta. A quick tip is first heat water in an electric water kettle. This will boil in 4 minutes as opposed to stove taking at least 7 minutes. Pour hot water into pot, add hearty sprinkle of salt to water and prepare pasta as direct.
Delish!
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| Raw tomato passata small fresh garlic bulbs compared to one large store garlic bulb |
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| Chef Maria Cristina Tabacchi |
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| Verona Italy cooking school |
