Ragu a la Lear

There once was an onion from Spain
Chopped with and across of the grain
And softened in butter
It reduces and splutters
Adding flavour and depth to your main.

Now pour in a large glass of wine
Adding salt to make red, boozy brine
Boil the liquid away
And the flavour will stay –
You’ll thank me for this when you dine.

A tin of tomatoes goes in –
Paste too, if the juices seem thin –
When kept at a simmer
The colour grows dimmer –
The deep, bloody scarlet of sin.

Add portions of beef, minced and brown
Keep boiling your bolognaise down
In a couple of hours
The remarkable power
Of your cooking will win you renown.

When content with the state of your beef
Cook pasta – just ‘to the teef’ –
Grate Grana Padano /
Pecorino Romano –
Dinner’s ready! Now what a relief!


3 thoughts on “Ragu a la Lear”

  1. Neat, very neat. So now we await further recipes in sonnet, haiku, ghazal and Horatian Ode form and of course an elegy in praise of a dead animal. There could be a book in this. 😀

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