This recipe what I would call one of my mothership recipes, once you’ve mastered this (and trust me it won’t take long) you can make a number of different dishes. This recipe will be suitable for:
- · Lasagne,
- · Chilli Con Carne
- · Canelloni
- · Bolognese
The recipe I use is as easy as it comes, I put this together in half an hour. Of course, the longer you take the more flavour you get in your dish so don’t rush things…. I was just hungry!
Making this also marks a first for me – I’d never knowingly tried celery before I made this for the blog. I don’t normally use it I just use onions and carrots but I wanted to do things properly and the Italians use a Soffritto as the base to most of their dishes which is finely diced Celery, Carrots and Onions.
You can serve this with Rice, Pasta, Mashed Potatoes – or just on it’s own… My friend Chris and I (photographer extraordinaire both felt it was good enough to eat on its own, maybe with a bit of crusty bread to mop up the juice (now we’re talking!) If you’d like to make this recipe please feel free to download the step by step instructions here.
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