A ragout is the culinary term that describes a decidedly French-style version of a slowly cooked stew.
It can be made with meat or fish…or, it can be made completely Vegan with vegetables alone.
It is usually a thicker sauce which makes it quite hearty and able to stand on its own as a dish, rather than needing the support of pasta to hold it up.
- 454 grams (1 pound) of cooked ground water buffalo, beef or pork. (Obviously omit this ingredient to make a Vegan version.)
- 227 grams (1/2 pound) of sautéed mushrooms
- 2 small yellow onions sautéed
- 1 litre (16 ounces) of tomato sauce (this one has 1 cup of black olives in it but any tomato sauce will work)
- 2 medium size carrots (diced in rounds)
- 1 medium size cauliflower
- 2 tbsp of decarbed, ground cannabis
- 1 tsp of minced garlic
- 1 tsp basil
- 1 tsp fresh oregano (dried is fine too)
- If you are using cooked meat, add it to a very large, deep frying pan and set the flame to a low simmer.
Think big. I use a massive wok for this job. This recipe requires a pan or cooking vessel large enough to hold all the ingredients and still be able to accommodate stirring as the vegetables continue to cook.
- Add the sautéed onions and mushrooms and stir to combine with the meat.
- Add the tomato sauce.
- Add the minced garlic.
- Chop the oregano and add it.
- Grind the decarbed cannabis.
- Add the cannabis and basil.
- Add the carrots.
- Add the cauliflower and stir well to combine all the ingredients.
- Continue to simmer the ragout on a low simmer for an hour to ensure that all the vegetables have a chance to fully cook and all the flavours have a chance to meld.
Lets have a closer look:
I welcome your comments and I invite you to follow me on my journey… occasionally it will be quite saucy. 😉