Spicy Salami Ragù


Ragù is a meat based sauce for pasta which is not to be confused with a sugo which is a more fluid sauce. In the north of Italy ragù is usually made with minced or ground meat while in the south they use more substantial pieces of meat, maybe whole sausages. But regardless of what meat you use, it has to be said that home made ragù beats anything you can buy in the shops.

As regular readers know I’m not keen on shop bought sauces for pasta and prefer to make my own as I always think It’s much tastier and you do away with all of those preservatives and colourings. Today I made one of my favourite home creations and now I’ll share this pasta sauce that I’ve made many times with you.

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This sauce I call spicy salami ragù was originally, just some left-overs. It started out when I opened the fridge and saw half a spicy salami and a courgette looking back at me. I grabbed them and devised this recipe. The ingredients are:

4 inches / 10 cms of spicy salami (similar to Chorizo)

a small courgette

4 gloves of garlic

250g tin of chopped tomatoes (or passata from my worth the work post.

Handful of fresh basil leaves

Chop the salami and courgette in to cubes, slice the garlic and you’re ready to go. I won’t post photos of chopped salami and courgette as I’m sure you can all imagine what they look like. Heat a dry frying pan and add the salami and let it cook and release it’s spicy oil for about 3 minutes then put it aside. Add a drizzle of olive oil to the pan and fry the courgette for another 3 minutes, then add the garlic and cook for a few minutes but don’t let it brown. Add the salami back into the pan and chuck in a pinch of freshly ground black pepper.  Splosh into the pan the tomato sauce/tinned tomatoes and let it simmer for a few minutes before adding the basil. (there’s no need to chop the basil). Take it off the heat and let it cool for a few minutes before pouring the mixture into a blender and switching it on to make a thick sauce.

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Put the pasta of your choice on to cook as per manufacturers directions and reheat the ragù and serve the whole lot in a bowl, cover with a liberal dousing of grated Parmesan and sit down and eat.

The sauce lasts for a week in the refrigerator or can be frozen for use at a later date, but to be honest it’s so quick and easy to make you’re better of having it fresh.

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This is a great way of getting some veggies into children that are stubborn eaters, instead of using a spicy salami, substitute it for 2 pre-cooked sausages.

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