Potatoes with ragù sauce

Today a recycling recipe …

If you have a portion of ragù sauce and you want to use it in a different way than with pasta, why not using some boiled potatoes?

Very simple.

For the ragù sauce preparation see here in my blog in an earlier post of how to make ragù.


Heat the ragù sauce in a sauce pan.


Meanwhile boil some potatoes.

Add the boiled potatoes.


Stirr, mixing very well.


Decorate with pepper and add plenty of extra virgin olive oil.



And thanks for reading me …

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Vegetables lasagne

Long preparation, and lots of possible alternatives … so be creative!

I wanted this time to make vegeterian lasagne.

So I’ve started from cutting the vegetables (onions (one or two), carrots (around 6 medium), celery (two big ones) in tiny little pieces with the mincer.


Then stirr fry the onion in a sauce pan with extra virgin olive oil.


Add then the other minced vegetables.


Cook a bit.


Add also a couple of courgettes cut in small pieces. Some red wine (I did it with a Cannonau Riserva Sella & Mosca 2011)


Then add the tomato sauce and some water if necessary and let it cook for a long while.


Prepare one califlower boiled, then mixed the pieces with a mixer to make a cream.

Boil some potatoes and then mix them in the micer too.


Prepare the pasta in “pages” for lasagne: just cook a bit each sheet in boiling water (with a drop of oil not to let the “pages” stick with each other) so that it will be easy to display them in a tray for the oven cooking.


So first the pasta, then layers of potatoes, califlower, vegetable sauce (ragu kind but with no meat)…


Cook it all in the oven till the pasta will be cooked and everything will be homogeneous.


And simply enjoy!

I have added a few pieces of pecorino cheese on the top. You could even add some olives minced inside…


Chili or pepper or whatever you feel like adding for extra taste.


Enjoy! Even the day after from the fridge!


Thanks and see you next …

Broccoli spiced cous cous and boiled potatoes! A diet evening with taste!

Broccoli are an amazing vegetable … light, healthy and delicate but tasty a bit green a bit sweet, very versatile …


Ok, so not a broccoli pasta, but just some cous cous …

Let’s start from the broccoli.

Cut them, cleaning the leaves and the hardest parts. Put them in boiling water to cook.


Then, you could use again the same sauce pan. In some extra virgin olive oil and a blond onion, just stirr them. Make the onion shrink a bit first but not too much (not burned). Add the broccoli.

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Stirr, and you will see broccoli melting a little bit. Add some water and then the cous cous.

Pay attention not to burn it! It doesn’t have to stick! So stirr and stirr and stirr.

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And then just switch the fire off and wait for the mixture to settle.

You could add some smashed garlic, a little bit of ginger powder ….

And as last touch some chili and extra virgin olive oil of course!

As side dish, boiled potatoes are just perfect.


And if you wish to match the dish I am enjoying it with a Tennent’s beer: 9% of alcool, strong enough to stand the spiceness of the chili, but maybe a little bit too bitter. It’s a not so bad as a balance. For the wine well, it’s a big chapter … I would say rich round tasty, even a bit woody white, but even something from Alsace like i.e. a Riesling … but something not too crisp nor fresh.

Anyway enjoy!!!!

Thanks again

Take care