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    And the winner of the fabulous trip to the Opera in Verona.
    was Karen Canning from Dublin.

    On Marty in the Morning we’re bringing you, thanks to Travel Department, the opportunity to join us in Verona on a fabulous trip to see Bizet's Carmen at the Arena di Verona.

    You and a partner will depart on June 19th next where you will experience the delights of the Verona Opera,  a fabulous trip to Venice and stay for 7 nights  in the Grand Hotel Liberty in Riva del Garda in Lake Garda.

    Due to the popularity of this holiday since we launched it last month here on the show with Brendan Breen of Travel Department, the trip is NOW sold out,  so this a fantastic opportunity to come with us to Verona with Travel Department.

    check out   www.traveldepartment.ie

    Marty in the Morning Friday 22 November 2013

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    Neven's Recipes - Ragu Sauce

    This dish is a perfect stand-by for converting into dishes such as moussaka, cannelloni, chilli con carne, lasagne, cottage pie and as a filling for pancakes and jacket potatoes.
     
    Serves 10
     
    Ingredients
    Ragu Sauce
    1 tbsp rapeseed oil
    25g butter
    1 onion, finely chopped
    2 carrots, finely chopped
    2 celery sticks, finely chopped
    2 garlic cloves, crushed
    225g button mushrooms, sliced
    100g rindless pieces of smoked streaky bacon, finely chopped
    350g lean minced beef (quality assured)
    1 tbsp tomato puree
    Ragu Sauce
    400g cans chopped tomatoes
    300ml beef stock (low salt kallo)
    1tbsp chopped fresh basil
    freshly ground black pepper
    Method:
     
    Heat the butter and oil in a large sauté pan with a lid until sizzling.
     
    Add the onion, carrots, celery, garlic, mushrooms and bacon and sauté over a medium heat for 10 minutes until the vegetables have softened and everything is lightly browned, stirring frequently.
     
    Add the minced beef to the pan, reduce the heat and cook gently for 10 minutes until well browned, stirring to break up any lumps with a wooden spoon.
     
    Stir in the tomato puree, canned tomatoes and half of the stock and bring to the boil, stirring to combine.
     
    Reduce the heat under the pan, half cover with the lid and simmer very gently for about 2 hours or until the meat is meltingly tender, stirring occasionally and adding a little more of the remaining stock as it becomes absorbed.
     
    Add basil to the sauce and mix well to combine, then simmer uncovered for another 30 minutes until the bolognese sauce is well reduced and thickened, stirring frequently.
     
    Season with ground black pepper.
     
    Serve with pasta.

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