Simple Plum Tomato Ragu

Charmaine Lu -

  • 2 x 400g tins of plum tomatoes
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 onions, chopped
  • 1 bay leaf
  • Handful of basil leaves
  • 1 canful of water
  • 2 tbsp tomato puree
  • 2 tbsp olive oil
  • Salt and pepper
  • Cooked polenta and parmesan, to serve
  • Fry the celery, carrots and onions in a saucepan with the olive oil and some seasoning until softened and just starting to turn golden. Tip in all the tomatoes, bay leaf, basil, tomato puree, water and some black pepper.
  • Mix the ragu well and cover with a lid. Allow to simmer on a gentle heat for about 30 mins, stirring occasionally. When ready, check for seasoning. You can either blend with a stick blender or leave it chunky - it’s up to you. Serve with cheesy polenta or wholemeal pasta, with more parmesan sprinkled on top.
1 hr
4 serving