Rustic Vegetable Cabanossi Ragout

Ingredients for 4 servings:

• 2 can/n tomatoes (Pizza tomatoes)
• 1 tbsp tomato paste
• 2 onions
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 zucchini
• 2 carrots
• 1 chili pepper(s), red
• 4 Cabanossi
• rosemary
• salt and pepper
• ¼ liter red wine, dry
• Meat broth
• olive oil
• 2 cloves garlic
• Thyme
• some sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Holiday on your plate

Peel or trim the onions, bell peppers, carrots, and zucchini. Cut them into bite-sized pieces along with the Cabanossi (peppers) – not too finely, as this is a rustic dish. Finely slice the chili pepper. Peel and dice the garlic. Heat olive oil in a pan and first sauté the onions and carrots. Then add the Cabanossi and fry until golden brown. Add the tomato paste and garlic and sauté thoroughly. Now add the bell peppers and zucchini pieces to the pan. Deglaze everything with the red wine. Add the herbs, adjusting as desired. Top up with the pizza tomatoes and meat broth and simmer for about 15 minutes. The vegetables should still have some bite and not be mushy. The Cabanossi should now have imparted a rich flavor to the vegetable ragù. This goes very well with spaghetti cooked al dente with freshly grated Parmesan cheese. Tips: Sprinkle basil on top if desired. I’ve also added leftover beef to this recipe before. It was also very tasty.