There are many ways to skin a cat, and many more ways to make a ragu! In Ireland, we think about a beef mince and tomato sauce, and call it "bolognese". We have no clue that a traditional ingredient used in ragu from Bologna was milk! Every village in Italy has its own traditional ragu, and the only thing you can be sure of it that they are different.
The trick is that there is no trick! Have it whatever way you like it. This recipe makes chickpeas the star of the show. The understudy, waiting in the wings to try and steal the show, is a good dose of chilies.
Ingedients:
400g can of chickpeas
400g can of chopped tomatoes
2 birdseye chilies
1 medium red onion, finely diced
1 head pak choi (or 2 sticks celery)
2 tsp mixed herbs
2 tbsp tomato purée
400g can of chopped tomatoes
2 birdseye chilies
1 medium red onion, finely diced
1 head pak choi (or 2 sticks celery)
2 tsp mixed herbs
2 tbsp tomato purée
Drain and rinse the chickpeas and dry off with some paper towels. Heat some oil in a saucepan and add in the chickpeas with a good pinch of salt and sauté for a few minutes.
Stir in the onion, chilies, herbs and pak choi. Add in a good pinch of salt and a dash of water. Put on a lid and allow to steam for a few minutes.
Stir in the tomato purée, making sure everything is well coated. The stir in the can of tomatoes. Bring to the boil then reduce to a good simmer while you make the pasta.