This yummy ragu can be served on pasta, polenta, or anything else! This is the way I made it, but feel free to add your own variations. This is a great way to get a lot of good veggies in!
Chop up one onion, a half pound of mushrooms, and a green pepper. Try to keep them all about the same size, but chunky.
Saute the onion with a little olive oil and some garlic for about 5 minutes. Add mushrooms, a pinch of red pepper flakes, and any other seasoning you would like and saute for another 5 minutes. Add one can of tomatoes and green peppers, and cook until heated through.
Serve on top of pasta, polenta, or grits. I had some leftover cheese grits that I served them on. This is one of those great recipes that really gives you a lot of room to make it your own. I added fresh oregano to mine, but any seasonings could be added. Add beans (chickpeas would be good) for a healthy protein. Have fun!
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Comments: 34
I don't know if The Fish House started the whole thing or if they started elsewhere, but you are right, they sure are good!
I find it to be an excellent ingredient in recipes, a great filler for dates, with an almond accent, as an appetizer and just a surprising addition to a cheese platter when I'm serving.
You can sometimes find it at places like Trader Joe's or it can be ordered online. I have a private supplier here and I don't know what you have available in your area. It also compliments both a high quality zinfandel or a shiraz beautifully.
When did you say you were coming over to fix us dinner?? lol
Thanks for your comment.