From EESG Member Charlie Saville
North African Style Ragu
Ingredients
1 Large Onion (finely chopped)
1/2 doz Dried Apricots (chopped)
1/2 doz Dried Figs (chopped)
Stock
500g Mince (preferable Venison)
Ras al Hanout spice mix
Optional
Tomato Puree
Red wine
Brown the venison in olive oil, and then set aside into a warm dish.
Fry onion until soft, add dried fruit and a tablespoon of Ras al Hanout spice mix and gently fry for a few minutes.
Return meat to the pan and mix in with the onion
Add the stock and/or red wine
Cover and simmer for several hours (check and stir occasionally, adding more liquid if necessary)
If your prefer a more ‘pasta sauce’ style dish, add tomato puree with the stock
Note: I never really measure anything when I am cooking, and so the amount of spice tends to be adjusted by taste. For example a stronger flavoured meat such as Muntjac tends to get more spice than a milder meat such as pork or lamb. Whether I use tomato or red wine very much depends on my mood (not much help I know). Other recipes will be more structured - promise!!
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