Ragù alla Napoletana

Ingredients

5 tbsp extra virgin olive oil
1 small onion, finely chopped
500g/1lb 2oz topside of beef, chopped into medium-sized pieces
500g/1lb 2oz pork ribs
200g/7oz Italian pork sausages
2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine
3 x 400g/14oz tins chopped tomatoes
handful fresh basil leaves
salt and freshly ground black pepper
parmesan
pasta or bread, to serve

Preparation method

1. Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened.

2. Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches).

3. Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third.

4. Add the tomatoes, basil, and parmesan, season with salt and freshly ground black pepper and stir well.  

5. Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water.

6. Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce.  Finish cooking the pasta in 3 or 4 large spoonfuls of the sauce.

Tabouli (Tabouleh)

6-8 servings

Ingredients

You should begin to soak the bulgar at least 3 hours before serving time so that it can marinate and chill.

1 C. (cup) of dry bulghar
1 1/2 C. boiling water
1 1/2 t (teaspoons) salt
1/4 C. fresh lemon juice
1 t of crushed garlic
1/2 C. chopped scallions
1/2 t dried mint
1/4 C. olive oil
Fresh black pepper
2 medium tomatoes, diced
1 packed C. of freshly chopped parsley

Method

1. Combine bulghar, boiling water and salt in a bowl.  cover and let stand for 15-20 minutes, or until the bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly.  Refrigerate 2-3 hours.

3. Just before serving add vegetables and mix gently.

4. Taste and correct seasonings.

Hot or Cold Tomato Soup

Ingredients:

3-4 C (cups) of unpeeled tomatoes
1/4 C chopped onions
2 t (teaspoon) cornstarch
1 T (tablespoon) lemon juice
pinch of thyme
1 t salt
1 1/2 t sugar (optional)
pepper
1/2 C sour cream
chopped parsley

1. Drop all the ingredients (except the sour cream and parsley) in a blender and blend until smooth.

2. Put through a sieve to remove tomato seeds.

3. Bring to a slow boil until thickened.

4. Before serving add sour cream and stir.

5. Sprinkle parsley on top.

(Note:  We first had this soup in Syria where tomatoes were inexpensive and plentiful all year round.  My children didn't like sour cream so I left it out and the soup was still wonderful.  I've also skipped step 2 and no one really noticed.  This will definitely cut down on the time it takes to make the soup.  It's a tasty and quick light supper or lunch.)