Hot Peppers & Ragu

Last week, Justin from Marx Foods in Seattle sent me 5 different types of dried peppers to "play with." I was thrilled. And a bit scared. And had no clue what to do with them.

I also still had some ground beef in the freezer that I won from Stephane and some random vegetables: time for RAGU!

Meat and Vegetable Ragu with Panca Peppers

Ingredients

1 tablespoon olive oil
1 small red onion, diced
3 garlic cloves, sliced
1 cup sliced carrots
2 cups sliced mushrooms
4 sprigs thyme
2 Dried Aji Panca Peppers, rehydrated, seeds removed and finely chopped
1 pound ground beef
26 ounce can of Four Cheese Spaghetti Sauce, or any other type of spaghetti or tomato sauce
salt and freshly ground pepper

Directions

1. Heat oil in a large skillet. Add onions and garlic and saute for 3 minutes.

2. Add carrots, mushrooms and thyme and saute for about 6 minutes.

3. Meanwhile, brown the ground beef in a separate pan. Discard any of the rendered fat.

4. Add cooked beef and rehydrated peppers to the vegetable mixture. Add spaghetti sauce. Bring the mixture to a simmer and cook for 45 minutes. Adjust the seasoning.

5. Remove thyme sprigs before serving.

You can serve this ragu over pasta or rice. Or on top of mashed potatoes. Or use it in something a bit more elaborate (check back on March 27th: yes, I like to tease).

If you have any suggestions for what I can make with Dried Habanero Peppers, Dried De Arbol Peppers, Dried Tepin Peppers and Dried Aji Amarillo Peppers please let me know!!!

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