How to Make Ultimate Emily’s Ragu Sauce (Many Ways!)

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, emily’s ragu sauce (many ways!). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Emily’s Ragu Sauce (Many Ways!) is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Emily’s Ragu Sauce (Many Ways!) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have emily’s ragu sauce (many ways!) using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Emily’s Ragu Sauce (Many Ways!):

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

Steps to make Emily’s Ragu Sauce (Many Ways!):

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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