Argh! overcooked ragu - possible to rescue it?

[INeedNewShoes]

I fell asleep while I was making the ragu last night for a lasagne to be eaten this evening. The ragu ended up cooking for 2 hours, the last hour of which it wasn't stirred at all, and although not absolutely disastrous it caught on the bottom and has very little moisture left. I carefully removed it from the pan without scraping (to avoid getting the burned bits) and stuck it in a tub in the fridge.

Is there any way to rescue this by adding some more stock or tomatoes or something to get a bit of moisture back and lessen any slightly burned flavour or should I start from scratch?

It's for friends coming for dinner so I want it to be reasonably nice!

[CremeBrulee]

If it tastes burned/scorched there's not much you can do.

If not abd it's just a bit dry, i would decant it into a clean pan, add some good beef stock, a little red wine and a couple of tablespoons of tomato purée and bring to a simmer. Then taste again.

[INeedNewShoes]

I've just tasted it and the flavour is ok. I'll give your suggestion a go and see how it goes. There's nothing to lose in trying!