This Dame Cooks

Ragu is from the French word ragoûter, to revive or stimulate the appetite.  Essentially, ragu is a meat stew that starts with a mirepoix or soffritto.  The Spanish and the French add fish or shellfish and beans to the mix for a more rounded and robust stew.  The Italians  more commonly stew the meat in a soffritto and tomato sauce and traditionally serve it with pasta…hence spaghetti  bolognese.  However you cook ragu it is sure to be comfort food your family will enjoy. 

The simplicity of this ragu recipe lends itself to variations as numerous as the cooks so use your imagination and throw in some of your favorite ingredients.   Jacques Pepin makes this dish with clams and cannelini beans plus broccolini which I’ve also made and received rave reviews from guests and family.  Prosciutto or bacon work well with haricot verts and mussels.  Stew beef and zucchini are delicious with shrimp or lobster.  Be sure to start with a good mirepoix of onions, carrots, and celery.  Cook the mirepoix until almost caramelized then add a splash of wine, meat, beans and their juice, main veggy, and herbs.  Thyme and bay leaf are always flavor boosters in a stew.  You can bulk up the stew with potatoes, rice or pasta but I think you’ll find this dish satisfying without the starch added.  Throw in the seafood of your choice just at the end.  Before serving sprinkle with Parmesan cheese and drizzle with some olive oil.  Serve with a crusty French bread, salad and wine.

Ingredients:

• 1 Tbsp olive oil
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 carrot chopped
• 2 cloves garlic, chopped
• 1 large spicy sausage, skin removed and broken up
• 1/4 cup red wine
• sea salt and fresh ground black pepper
• 1 large green bell pepper chopped
• 1 can (14 oz) black beans and juice
• 1/2 tsp thyme
• pinch of tarragon
• 3 oz fresh salmon fillet, cubed
• Parmesan cheese and olive oil to serve

Method:

1. Saute the onion, celery and carrot until they begin to caramelize.  Add the garlic and sausage and cook for 2 or 3 minutes.
2. Add the wine, juice from the black beans, salt and pepper.  Cook for 10 minutes.
3.  Add the bell pepper and black beans.  Lower heat to a lively simmer and cook until bell pepper is al dente.
4. Add thyme and bay leaf and simmer for 5 more minutes.
5. Add salmon cubes and cook for 1 minute.
6. Check seasoning, adjust if necessary.  Ladle into bowls, top with Parmesan cheese and drizzle with olive oil.