Christmas Leftover Winter Ragu

Winter Ragu – Candy Coated Culinista

Have leftover Christmas meat and looking for a way to use it up. Make this winter ragu.

Yield/Serving: 6
Prep Time:
Cook Time: 2 hours
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 1 red onion
• 1 clove of garlic
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 sprig fresh rosemary
• Olive oil
• 1 fresh bay leaf
• ¾ cup + 5 tsp Chianti
• 2 x 14oz can of plum tomatoes
• 14oz leftover cooked meat
• Extra virgin olive oil

Assembly
1. Peel onion, garlic, carrot, wash and trim leek with celery and pick rosemary leaves and
2. Finely chop all adding to a large casserole dish over medium-low heat with 1 tablespoon of olive oil and a bay leaf.
3. Cook for 20 minutes or until the vegetables have softened, stirring occasionally.
4. Now turn heat up to high and add in wine and let cook down for a few minutes and add tomatoes.
5. Fill each can half way up with water and swirl around and pour into pan.
6. Roughly chop or tear leftover meat, stir well and bring to a boil; breaking up the tomatoes with a wooden spoon.
7. Reduce down to low heat and continue to simmer for 1 hour to 1 and a half hours, or until thick.
8. Taste and season with salt and pepper and extra virgin olive oil to finish.
9. Serve with pasta, rice, polenta, potatoes or chunks of crusty bread for dipping.

Tips
• Use leftover meat of if Christmas was so good there were no leftovers, then use fresh ground beef.
• Serve with fried or creamy polenta, pasta or rice.

Please Enjoy

My thoughts
I swapped out the wine for de-alcholized wine and it tasted just as rich and bold and the hue was a treat. Season with salt and pepper at the end; giving the ragu time to marry completely first.

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Comments

  1. I’m always looking for ways to repurpose leftovers! Thanks for the post!

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