Tuesday, September 17, 2013

Vegetables ragu with mushroom

This this it can be a perfect dinner, very tasty and easy to prepare it. I added one egg for a better taste and it come out just mouthwatering. Meat lovers should add a few cubes of bacon or frankfurters, but I am sure this dish will satisfy not only the vegetarian taste.


2 big carrot
4 big tomato
1 big onion
2 smashed garlic
3 big bell pepper
1 can mushroom
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon ground black pepper
1 egg
half stock
parsley to taste

1. Cut the onion and fry until soft in 2 tablespoon oil. Sprinkle with the ground pepper.

2. Fry the mushroom 4-5 minutes on 2 tablespoon oil. Add to the onion.

3. Wash the vegetables and dice them and add to the onion mushroom with the smashed garlic to. Sprinkle the ragu with salt and marjoram. Cover the pot and cook it for 5 minutes,then pour 100 ml water into the ragu and add the stock. Cover the pan and bring to a boil.

4. Whisk the egg and pour into the ragu, mix it together with a wooden spoon. 

5. Cook for another 4 minutes, stirring a few times.



Post a Comment