Ragout Pebronata
Bursting with vibrant Mediterranean flavors, Ragout Pebronata is a hearty, vegetable-packed stew that’s as comforting as it is versatile. This dish features a colorful medley of red, yellow, and green bell peppers, slowly simmered with ripe tomatoes, sautéed onions, and aromatic garlic in a rich, herb-infused sauce. Enhanced with dried oregano, thyme, and a touch of sweetness from sugar, the flavors meld into a perfectly balanced ragout. Whether served as a savory side with crusty bread or as a flavorful topping for pasta or grains, this wholesome dish is sure to delight. With just 15 minutes of prep time and a total cooking time of under an hour, Ragout Pebronata is an ideal choice for a warm, nourishing meal that celebrates the simplicity and elegance of Mediterranean cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 2 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 4 large tomatoes
- 2 tablespoons tomato paste
- 0.5 cup vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Peel and finely chop the onion. Mince the garlic cloves. Set both aside.
Wash the bell peppers. Remove the seeds and ribs, then cut them into thin strips.
Dice the tomatoes into small chunks, keeping as much of the juice as possible.
Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.
Add the chopped onion to the skillet and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced bell peppers to the pan. Cook for 8-10 minutes, stirring occasionally, allowing them to soften and slightly caramelize.
Stir in the diced tomatoes, tomato paste, and vegetable stock. Mix well to evenly combine.
Add the dried oregano, thyme, sugar, salt, and black pepper to taste. Stir and bring to a gentle simmer.
Reduce the heat to low, cover, and let the ragout cook for 25-30 minutes, stirring occasionally to prevent sticking, until the peppers are tender and the sauce has thickened.
Adjust seasoning with more salt, pepper, or a pinch of sugar if needed.
Garnish with freshly chopped parsley before serving.
Serve warm as a side dish with crusty bread, or use as a sauce for pasta or grains.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 47.9 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3584 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
