Ragù

Ragù is one of the most useful dishes you can make using tinned tomatoes. I always make a large batch and divide it into portions so I can use it in lasagne or serve stirred through pasta or alongside a creamy polenta. My friend Lesley grew up in Italy and makes the best ragù. She says slow cooking is imperative for the best flavour. Lesley cooks her ragù for 24 hours, but I go for a more conservative 2 hours to save on energy and so it’s not left unattended for too long. F