Ingredients:

Ready-made soffritto mix

2 cloves garlic

1 courgette

1 yellow pepper

1 aubergine

Tomato puree

200g tomato passata

Method:

Cook the soffritto mix together with the garlic, with plenty of extra virgin olive oil for about 5 minutes. In the meantime, wash and finely chop all the vegetables. Add them to the soffritto in this order: first the peppers (cook for 2/3 minutes) then the aubergine, and lastly, the courgette.

The vegetables need to be chopped as small as possible and all the same size. Cook together for about 10 minutes, then add a tablespoon of tomato puree and the passata. Add salt and pepper. Cook for another 20 minutes.

Vegetable ragu is perfect with homemade pasta, like pappardelle or maltagliati, but you can be creative. You can also add some pepper or peperoncino, ask your guests what they like.

Serves 4.

MF