This roasting-pan ragu will keep in the fridge for up to 3 days, or in the freezer for 1 month, ready to be spooned over anything from pasta to polenta (try it with the fresh corn polenta on page 140, minus the peppers and egg), or used as the base for lasagne or shepherd’s pie. For the latter two, cook the ragù a bit less, as it will carry on cooking in the oven.
Excerpted from Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage. Text copyright © 2020 Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin, except page 211 @ Louise Hagger. Illustrations copyright © 2020 by Nishant Choksi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.