I made pho for dinner on the weekend. It was delicious. Must post about it. Not now though. It presented me with somewhat of a dilemma. The stock calls for 3 kg beef spare ribs. The meat does not get used in the actual dish. So I was left with all the meat that had been pulled off the bones. It tasted rather bland on its own too. It was melt in the mouth in terms of texture due to the long cooking time, just very bland. Too good to waste, too good for the dog even. So I decided to turn it into a ragu. Not the best ragu I’ve ever had but a good way of not wasting the meat. Certainly not a bad meal, just not a great one.

Beef Spare Rib Ragu
1 onion
4 – 5 cloves garlic
1 chilli
2 tablespoons chopped oregano
roughly chopped meat from beef spare ribs
2 400g tins tomato
200g water
100g tomato paste
seasoning

Chop onion, garlic and chilli by hand, in a food processor or for 5 seconds on speed 6 in thermomix. If using a themomix, scrape down the sides when done.
Saute for about 3 minutes in a frypan or in the thermomix for 3 minutes at 100 degrees on speed 1.
Throw everything in to a large pot, frypan or the thermomix, stir well and simmer for 20 minutes (that’s 20 mins at 100 degrees on speed 1 reverse with a little help from spatula to get it going).
Cook your pasta, grate your cheese and dinner’s done! This makes a big batch so you should have leftovers to freeze for a night off cooking somewhere in the not too distant future.