Veggie Ragu

Veggie Ragu

3-4 servings

Ingredients

1. 1 medium broccoli head
2. 1 tomato can
3. 1 big carrot
4. 1/2 clove garlic, thinly cut
5. 1 red pepper
6. 1 spring onion
7. 1 teaspoon dried oregano
8. salt and pepper to taste
9. 4 tablespoons olive oil
10. Freshly grated Parmesan cheese, for serving
11. Penne pasta (125 gr per person)
12. 
    

Instructions

1. Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside.
2. Place carrots and celery in the bowl of a food processor and blend. Transfer to a small bowl and set aside.
3. Heat olive oil and cook the thinly sliced garlic until translucent. Add broccoli and carrots, cook about 5 minutes.
4. Add onion, tomato can, oregano and salt. Cook, stirring occasionally, until mixture is browned, about 10 minutes.
5. Add 1 cup water, reduce heat to medium-low and simmer for at least 15 minutes, adding extra if needed.
6. Meanwhile, in a large pot bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta and add to the pan containing ragu. Toss to combine.
7. Serve warm with a sprinkle of freshly grated cheese.