When you mention ragu, people automatically think of bolognese sauce. But, in Italy, a ragu pasta sauce is any sauce for pasta that contains meat. These sauces differ from region to region, and mine is Nothern Italian. It uses ground beef as the protein.
Last year out of sheer desperation I changed optometrists. Her solution to my deteriorating eye sight was to make my lenses one factor stronger than needed. This was just for the left eye and thankfully it seems to have worked. The drop off I experienced previously happened 6 months after getting new glasses. This time it took a year. And the drop is much less. In fact, it is what I would consider normal for a person of my age. A year after I got my glasses I noticed that it was more difficult for my eyes to focus on a book when reading with my primary lenses. And moving from a reading to watching TV was impossible. The screen was completely blurred. Thankfully my computer glasses which I can use for reading were still working perfectly. Last year I needed two pairs of premium lens glasses.
Today’s inspiration ♥ Recipe For Ragu Ragu Pasta Sauce ♥ can be found on Lavender and Lime Click To Tweet
The buy one get one free option worked out fairly expensive. In fact, I ended up paying more than double the advertised price. But because I do not need new reading glasses, this year I could save a little. I need new primary lenses but have opted to not include the photochromics. Reluctantly I am going with a better anti-reflection coating. I say reluctantly because I am not convinced this made any difference to the anti-glare aspect of night-time driving. My ‘free’ glasses will have a sun tint which I will use for driving. It does not bother me to have to change glasses in the car. What did bother me was trying to be sold polarised lenses at an extra cost. I am already spending R2750 more than the advertised price and an extra R2000 would just put the cost over the top.
Click on the links for conversions and notes.
Ragu Pasta Sauce
- 50 g chopped pancetta
- 15 mls olive oil
- 1 large onion diced
- 150 g celery thinly sliced
- 1 large carrot peeled and thinly sliced
- 1 kg minced beef
- Salt and freshly ground black pepper to season
- 125 mls red wine
- 30 mls tomato purée
- 1 400 g tin cherry tomatoes
- 15 mls beef stock powder
- 1 bay leaf
- Place the pancetta into a cold non-stick frying pan and heat over a medium temperature
- Cook until the fat has been released then remove from the pan and set aside
- Add the oil and onion and sauté until soft
- Add the celery and carrots and sauté until soft
- Brown the beef in batches, seasoning as you go along
- Add the pancetta, wine, tomato purée, tin tomatoes, stock and bay leaf
- Stir, adjust the seasoning and leave to cook until the tomatoes are soft and you can blister them
- Reduce the temperature and leave to simmer until the liquid has cooked off
Dave and I are overseas in Italy. We will be back at work on the 1st of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.