Tomato sauce "Verdura e Ricotta"

Ingredients for 4 servings:

• 2 medium-sized garlic cloves
• 2 m.-sized onion(s)
• 1 parsley root(s)
• 2 carrots
• ¼ celeriac
• 1 pack of ricotta, 200 g
• 1 lemon(s)
• Thyme, fresh
• Rosemary, fresh
• Basil, fresh
• 1 chili pepper(s)
• bunch of parsley
• 1 can of tomatoes
• Red wine, for deglazing
• Tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with fish, meat and of course pasta

Preheat the oven to 180°C. Cut the parsley root, carrots, and celery into strips and marinate with good olive oil, salt, pepper, thyme, and rosemary. Place the vegetables in the oven to roast for about 20 minutes, depending on the thickness of the pieces. When the vegetables are very soft and brown, you can remove them from the oven. Meanwhile, dice the onions and garlic. The dice shouldn’t be too small, and it’s best to crush the garlic with the broad side of a knife before slicing. Cook the onions and garlic in a saucepan over medium heat with a little olive oil until golden brown. You can add the chili now. Deglaze everything with red wine and stir in a little tomato paste. Now add the roasted vegetables, including any meat juices. Finally, add the tomatoes and purée the sauce lightly; the texture of the vegetables should still be recognizable. Remove the sauce from the heat and stir in the ricotta. Chop a handful of basil and add it to the sauce. Season to taste with salt, pepper, and a squeeze of lemon juice.