Vegetable Ragu

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 2 medium courgettes, chopped into small dice
  • 1 medium carrot, chopped into small dice
  • 1 stick of celery chopped
  • 1 tsp dried oregano
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Method:

  1. Sauté the onion, garlic, carrot and celery until beginning to soften
  2. Add the courgettes and continue to cook until all vegetables have softened
  3. Add 800ml of passata (or 2x400g tins of chopped tomatoes) and bring to a simmer
  4. Add oregano, tomato puree, sugar, balsamic vinegar, salt, pepper and bay leaves.  Simmer for 20 – 30 mins until thickened.

Note – like all ragus this tastes better the day after it is cooked

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