rich beef ragu

Do you know, left-over spiced cauliflower curry *doesn't* make the best next-day lunch? Don't get me wrong, it's okay (although you do need to find some rice from somewhere to soak up all the leftover gravy), but the cauliflower does tend to have gone a bit soggy by the following lunchtime. And it stinks out the kitchen.

Needs must though, and following a frugal-friday lunch, we've got another dose of cheap eats tonight with a life-saving batch of frozen batch of rich beef ragu:


Once it's defrosted I chuck in some courgette and left-over peppers from the salad crisper, but weirdly despite having had time for the flavours to further infuse, it's less intense than when I originally made it last Saturday. I suspect the addition of the half-carton of passata also malingering in the fridge to bulk it out may have thinned out the flavour. Point to remember there...

Food of the Milos
Pretty much the same as yesterday, and include the games involving pouring mummy wine viz waffles, banana and grapes for breakfast, and more sausages and mini-broccoli for dinner.

sources
rich beef ragu - Delicious, March 2007, p51