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Basic Ragu

Published Saturday, 23 January, 2016 by Joe

perfect tomato ragu every time / Serves: 2 / Nutritional info: dependant on where you buy your shopping and individual needs


  • 1 Onion Finely Diced
  • 3 Garlic Cloves puréed
  • 6 tomatoes
  • a sprig of Thyme
  • a sprig of rosemary
  • salt and pepper to season
  • oil (for cooking)
  • juice of one lemon
  • 150g butter beans
  • 100g green olives (cut into rings)
  • 25g spinach


1- Cut the tomatoes in half, add the herbs and season well. roast at 180'c for 10 minutes, when cooked transfer to food processor to turn into a puree'.

2- Meanwhile in a oiled pan, cook the onion and garlic for 5 minutes till translucent.

3- Add the tomato puree to the onion and heat up.

4- drain and wash the butter beans. when the tomato mix is heated up add the butter beans. let the mix cook for 5 minutes while you prep the olives if you haven't already done so.

5- add lemon juice and taste to adjust the acidity.

6- Now add the olives and cook till hot.

7- lastly, add the spinach and wilt down. season to taste and serve promptly.

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