Slimming world Ragu March/April

[shellywelly1983]

Hi,

I was wondering if anyone could give me the recipe for the ragu in this months magazine. I promised it to a work colleague and left it at home!

Oh and if anyone hasn't tried it, do so it makes a lush base for bolognaise.

Thank you in advance. xx

 

[bgtfielding]

Tomato Ragu

I made the Basque chicken stew from the march/april magazine, it was delicious

 

[bilsat]

Here's my version of it..............
Pete’s Homemade Ragu
(Based on SW Mag March/April 2012)

Serves 4

Ingredients

1 Knorr “herb” stockpot
2 large onions, finely chopped (s)(sff)
3 garlic cloves (sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s)(sff)
250g passata (s)(sff)
2tbsp tomato puree (s)(sff)
1tsp sweetener
Seasoning


Method

In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the tomatoes, passata, sweetener and the herbs. Place the stockpot on top of the mixture and allow to infuse.
Simmer for 30 mins or until it thickens, then season.