Homemade Vegetable Ragu
Sauces
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Cook Time
1 h
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This vegetable ragu is a recipe that I often make to accompany pasta or rice. It is a delicious and healthy way to incorporate more vegetables into the diet. The key is to cut the vegetables finely so that they cook evenly and integrate well into the sauce. I usually use red and green pepper, onion, carrot, potatoes, zucchini and tomato, but you can add other vegetables that you have on hand. It is perfect for a vegan or vegetarian meal, and can be prepared in advance. A comforting and flavorful dish!
Ingredients (12 ingredients)
-
1 piece Red pepper
-
1 piece Green pepper
-
1 piece Onion
-
1 piece Carrot
-
2 piece Potatoes
-
2 piece Large zucchinis
-
1 pinch Salt
-
1 pinch Pepper
-
2 piece Tomatoes
-
1 al gusto Parsley
-
500 ml Water
-
50 ml Olive oil
Preparation (5 steps)
Prepare the vegetables
Wash and finely chop the red pepper, green pepper, onion, carrot, potatoes, zucchinis and tomatoes. Set aside.
Sauté the vegetables
Add 50 ml of olive oil to the bowl. Add the onion and sauté for 3 Min./120°C/Stufe 1.
Add the rest of the vegetables
Add the rest of the chopped vegetables (red pepper, green pepper, carrot, potatoes, zucchinis and tomatoes) to the bowl. Sauté for 8 Min./120°C/Stufe 1.
Cook the ragu
Add a pinch of salt, pepper and parsley to taste. Cover the vegetables with 500 ml of water. Program 25 Min./100°C/Stufe 1.
Reduce the sauce
If the sauce is too liquid, program 10 Min./Varoma/Stufe 1 without the measuring cup so that the excess water evaporates.
Finished cooking? Great! 🎉
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Created by
Laura Molina
4
Rezepte
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Kochbücher
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