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1 person made this
Quick and easy and full of natural flavour. It works every time.I cook this often, you can add whatever meat you prefer or serve over pasta. I tend to go to the trouble of making meatballs and dropping them in half way through.
1 Tblsp olive oil extra virgin
1 large onion cut into wedges
3 cloves garlic ( minimum) finely diced
1 red capsicum or red peppers sliced
4 medium mushrooms diced
1 carrot angle chopped
2 Red Chillies finely diced(discard seeds)
1 Handful green olives whole
2 cans(400g) diced Italian roma tomatoes(imported best)
400ml vegetable stock (measure in the can from tomatoes)
splash white wine(good splash)
shake oregano (dry)
shake Chives (dry)
shake thyme (dry)
shake chilli flakes(dry)
shake cracked pepper
shake ground nutmeg
shake salt (or to taste)
3 Bay Leaves
1 bunch fresh parsley(large and chopped)
30 min › Cook:
1 hour 30 min › Ready in:
Heat olive oil on high.
Add oregano, thyme,chives, chilli and pepper- heat till fragrant(dont burn) Add onion, garlic,capsicum,chillies and carrot. and cook till fragrant.
Stir in the olives and add white wine, cook till reduced and fragrant.
Stir in the tomatoes, then add the stock,bay leaves.
Finally add the nutmeg and salt then stir and let simmer 90 mins.
Just before serving add the chopped parsley. Serving suggestion
Great with meatballs.
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