Lentil and Turkey Ragu / Ragu s lećom i puretinom

For whatever reason, lately I’ve really been in a mood for deep and rich sauces. Those are usually pretty simple to make, but they require some time and patience. With slow and long simmer, you’ll get those delicious flavors that can only develop over time. So, if you are not famished and have plenty of time to kill, here’s an awesome ragu recipe for you to try out. You can serve it over any pasta of your choice. We went for gnocchi and it was a very delicious success.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

For the meat:

300 grams of boneless, skinless turkey breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tbsp toasted sesame oil (0.07 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 broccoli stalk – use the florets elsewhere (0.20 EUR)

1 red bell pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 cup precooked green or black lentils (0.20 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tbsp mustard (0.13 EUR)

2 cups tomato puree (0.54 EUR)

2 cups veggie broth (0.13 EUR)

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METHOD:

Cut the meat into small cubes, then toss with salt, pepper, soy sauce and sesame oil. Leave it to sit for at least 30 minutes to marinade. While the meat is resting, prep all your veggies by washing, peeling and finely dicing them.

Place a deep skillet on medium heat and add in the sunflower seed oil and the meat. Cook for about 5-10 minutes to slightly caramelize. Then add in diced onion, carrots, broccoli stalk, bell pepper and garlic. Stir and cook for about 10 minutes so the veggies sweat out and start to brown before adding in the lentils, salt, black pepper, red pepper flakes, garlic powder, paprika, bay leaf, thyme, basil, parsley, tomato paste, mustard and tomato puree. Give everything a really good stir, add a bit of broth and bring to a gentle simmer.

Cover with a lid cracked open and simmer on very low for 2-3 hours, while stirring occasionally and adding in more broth, bit by bit as needed. Taste and adjust seasoning, then serve over a carb of your choice. This ragu freezes and reheats wonderfully, so it’s a good idea to make a bigger batch. The future you will definitely thank you for it.

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Ne znam koji je točno razlog tome, ali u zadnje vrijeme mi se baš jedu bogati i gusti umaci kao što je ovaj. Stvar sa takvim jelima je da ih je obično prilično jednostavno za pripremiti, međutim ono što vam tu svakako treba je vrijeme i strpljenje. Jer upravo sa dugim i polaganim krčkanjem možete postići sve te arome koje se jedino mogu do kraja razviti ako im date dovoljno vremena. Tako da, ako baš u ovom trenutku ne umirete od gladi i nikud vam se ne žuri, svakako vam preporučam da isprobate recept za ovaj ukusni ragu. Možete ga poslužiti sa bilo kojom tjesteninom po vašem izboru. Mi smo ga jeli sa njokima i rezultat je bio izuzetno ukusan.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36.82 kn za sve)

Za meso:

300 g purećih prsa bez kostiju i kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 žlica tostiranog sezamovog ulja (0,50 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 stabljika brokule – cvjetiće iskoristite za nešto drugo (1,50 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhane zelene ili crne leće (1,50 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 lovorov list (0,20 kn)

1 žličica sušene majčine dušice – timijana (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žlice senfa (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Meso narežite na kockice te pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite da se marinira barem 30 minuta. Dok meso odmara, pripremite si svo povrće tako da ga operete, očistite i fino nasjeckate.

Duboku tavu stavite na srednju vatru i dodajte suncokretovo ulje i marinirano meso. Kuhajte 5-10 minuta da se meso malo zapeče. Sada u tavu ubacite sjeckane luk, mrkve, stabljiku brokule, papriku i češnjak. Promiješajte te kuhajte 10-tak minuta da povrće pusti vodu i blago se karamelizira prije nego u tavu dodate leću, sol, papar, čili, češnjak u prahu, slatku papriku, lovor, timijan, bosiljak, peršin, koncentrat rajčice, senf i pasiranu rajčicu. Sve dobro promiješajte, dodajte malo temeljca i pustite da zavrije.

Poklopite, te krčkajte na niskoj vatri i sa odškrinutim poklopcem 2-3 sata, s time da po potrebi sve dobro promiješate i podlijete sa još malo temeljca. Kušajte i prilagodite začine, pa poslužite sa ugljikohidratom po vašem izboru. Ovaj se ragu super podgrijava i smrzava, pa nikako nije loša ideja skuhati malo više. Buduće vi će vam definitivno biti zahvalno.

Lentil and Turkey Ragu / Ragu s lećom i puretinom

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