Peperonata

INGREDIENTS:

- 2 onions

- 3 assorted sweet peppers (yellow and red)

- 2 tablespoons of extra virgin olive oil

- Salt                                           

INSTRUCTION:

- Prepare the ingredients you'll need to make your delicious vegetarian stew.

- Peel and thinly  slice the onions .

- Put the oil in a large frying pan and when it is hot add the onions. 

- Let them fry gently on low heat for 15 minutes stirring occasionally.         

- When the onions are  soft add the peppers and mix them with the onions.

- Cover with a lid and stew on low heat, without adding liquid for at least 30 minutes. This will help to bring out the flavour of your tasty peperonata.

- Add the tomatoes, salt and stew for another 15 minutes.

                   
EXTRA TIP
- If the Sauce gets too thick pour a little bit of water
- At the end you can add some more extra virgin olive oil
 

 

Bolognaise Sauce or Ragù

This is such a traditional recipe that it is nearly impossible to give a definite version, probably every family has their own way to cook it. This is a fair compromise

Serves six people

Ingredients:

-  250 g  minced pork

-  250 g  minced beef

-  or 500 g minced beef

-  1 carrot

-  1 stick of celery,

-  1 onion

- 2 tablespoons of oil (if possible olive oil)/50 g butter

-  400 g  peeled tomatoes without seeds

-  1 glasses of red wine (optional)

-  salt

-  pepper

Procedure:

Clean, wash and chop all the vegetables.

Put the oil in a pan, add the vegetables and cook gently till they are very well cooked and dry.

Now you can add the meat, break  up lumps with a fork or a spoon, stirring from time to time and season with salt and pepper. Cook it at medium heat till the mince gets brown.

Your meat should get nearly crispy, not boil in its own liquid.

Now you can pour the wine,  and leave it to simmer till it evaporates.

It's time to add the tomatoes, stir a little bit, put a lid on........an forget it over very low heat for at least 2 hours and a half or even more.

We eat it with tagliatelle, maccaroni or different kinds of pasta, but believe it or not............never with spaghetti!!!

EXTRA TIPS

 - A little bit of butter on your pasta will improve the taste of your ragù.

- You can replace the tinned tomatoes with tomato sauce.

- When your ragù is nearly cooked you can add a little bit of milk.

- Should the sauce be too thick, add a little bit of water.