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Alright, don’t linger, let’s approach this emily’s ragu sauce (many ways!) menu with 11 components which are surely easy to acquire, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Emily’s Ragu Sauce (Many Ways!):

1. Give 800 g - tin plum tomatoes
2. Prepare 2 - celery sticks (diced)
3. Give 2 - carrots (diced)
4. Get 2 onions (or 1 bag of frozen onions for a cheats quick fix)
5. You need 4 for garlic cloves (chopped)
6. Take 1 - bay leaf (optional)
7. Get 2 tbsp. for tomato puree
8. Take 300 ml cup of stock (vegetable)
9. Provide basil leaves (optional a large handful)
10. Take of Olive oil drizzle or low Cal spray oil
11. Provide of Generous helping of Salt and Black Pepper

Emily’s Ragu Sauce (Many Ways!) how to cook:

1. Use a large sauce pan or casserole dish.  Drizzle or lightly spray the pan with olive oil or low calorie spray oil, heat the pan.  I sometimes use frozen chopped onions as I find this really helps with sweating down the ingredients without using extra oil.   The moisture prevents it from sticking and burning, stir regularly.  So either add fresh chopped onions into the olive onion or tip the bag of frozen onions into the pan, then the garlic.
2. Whilst it is simmering, chop the celery and carrots then add.  Let it all simmer until soft, 10 - 15 minutes stirring occasionally.
Then add the tomatoes, stock, bay leaf, basil leaves tomato puree and salt and pepper. Simmer for approximately 30 minutes.
3. I then blended my sauce with a hand blender you can leave it chunky if you like. Bring a pan of water to the boil add the pasta cook it according to the instructions on your pasta.
Tip √ the hole in a pasta server is supposed to be a portion size hole, per person, to pass it through!
4. Once the pasta is cooked, add the Pasta to the Sauce, let it simmer for a minute or two. Also add a ladle full of the pasta water to the sauce, this is what they do in Italian cookery books!
Enjoy!!

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