Ruminations and recipes from a small kitchen in a big city.


Tomato and chick pea ragu.

The rain is still around and the days have been cooler and Christmas is coming. I cooked this osso buco recipe a few nights ago and it was good. It seemed a shame to throw out the fragrant sauce that was left over.

So I didn't. I made a sauce for pasta - a ragu. I chopped the remaining cooked meat, returned it to the left over sauce and added a can of diced tomatoes, half a can of chick peas, a cup of white wine and a sprinkling of chopped parsley.

For this meat sauce I cooked a pot of rigatoni, a grooved pasta robust enough to carry the fragrant ragu. The whole thing was capped off with a heap of shaved parmesan and more chopped parsley. It must have been good. Even the children ate it. Except for the chick peas.

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