Red Pepper Red Wine Ragu.
(#Vegan, #Clearance Veggies, #Red Wine, #Italian#, #Pasta)
The Logic: Red Peppers. They are the healthiest most delicious thing I've ever eaten. Normally they're expensive as hell, but those golden moments when you see huge bags of them seeing on the Veggie Clearance rack make this recipe viable. The art of cooking for the collective on the cheap is more like being a hunter and gatherer than a modern day consumer. Leave your lists at home; it's about what's abundant, not what sounds good - although I assure you, this is always delicious.
Makes ~25 servings. Cost: ~$30.
1 Bottle cheap Cabernet.
Like 20 Roma tomatoes - or 4 cans of crushed tomatoes if that's a better option for you.
No less than 10 Red peppers, a few orange or yellow too if they're on sale or mixed bags.
2 Onions.
2-4 cartons Mini Bella Mushrooms.
2 Carrots.
Olive Oil.
Oregano and Basil.
2 Heads Garlic.
Shave down two carrots. Cut 1 onion into paper think slices.
Put in a pot over low heat, add in some olive oil.
Sweat Onions and Carrots.
Add Tomatoes, chopped into irregular chunks.
Cook over medium-low.
Julienne the peppers by quartering and cutting length wise (this is the best way, because in the end, like 2/3 of the pepper cooks off, and you're left with pasta like strands of pepper).
Julienne an onion, a little thicker.
Toss into pot with 1 head chopped garlic.
Add 3/4 bottle of Cabernet.
Cut Mushrooms into 1/4's and 1/3's, nice big chunks.
In a sauce pan, add the mushrooms (rinsed, and yes, rinsing mushrooms is fine). Add in remaining cab, cook over low heat until mushrooms are done. Strain Cab/mushroom sauce into pot. Add in Mushrooms during the last 1/2 hour.
Season with Oregano and Basil to taste. Reduce until thick, not runny at all, this will likely take all day (low heat). A Crock Pot might be a better option here.
During last half hour, add 1 head chopped garlic and the mushrooms.
If you're cool with it not being "pretty much the healthiest thing ever" or Vegan, add some butter for body.
Serve on pasta, toast or eat by it's self.
(#Vegan, #Clearance Veggies, #Red Wine, #Italian#, #Pasta)
The Logic: Red Peppers. They are the healthiest most delicious thing I've ever eaten. Normally they're expensive as hell, but those golden moments when you see huge bags of them seeing on the Veggie Clearance rack make this recipe viable. The art of cooking for the collective on the cheap is more like being a hunter and gatherer than a modern day consumer. Leave your lists at home; it's about what's abundant, not what sounds good - although I assure you, this is always delicious.
Makes ~25 servings. Cost: ~$30.
1 Bottle cheap Cabernet.
Like 20 Roma tomatoes - or 4 cans of crushed tomatoes if that's a better option for you.
No less than 10 Red peppers, a few orange or yellow too if they're on sale or mixed bags.
2 Onions.
2-4 cartons Mini Bella Mushrooms.
2 Carrots.
Olive Oil.
Oregano and Basil.
2 Heads Garlic.
Shave down two carrots. Cut 1 onion into paper think slices.
Put in a pot over low heat, add in some olive oil.
Sweat Onions and Carrots.
Add Tomatoes, chopped into irregular chunks.
Cook over medium-low.
Julienne the peppers by quartering and cutting length wise (this is the best way, because in the end, like 2/3 of the pepper cooks off, and you're left with pasta like strands of pepper).
Julienne an onion, a little thicker.
Toss into pot with 1 head chopped garlic.
Add 3/4 bottle of Cabernet.
Cut Mushrooms into 1/4's and 1/3's, nice big chunks.
In a sauce pan, add the mushrooms (rinsed, and yes, rinsing mushrooms is fine). Add in remaining cab, cook over low heat until mushrooms are done. Strain Cab/mushroom sauce into pot. Add in Mushrooms during the last 1/2 hour.
Season with Oregano and Basil to taste. Reduce until thick, not runny at all, this will likely take all day (low heat). A Crock Pot might be a better option here.
During last half hour, add 1 head chopped garlic and the mushrooms.
If you're cool with it not being "pretty much the healthiest thing ever" or Vegan, add some butter for body.
Serve on pasta, toast or eat by it's self.
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