Recipe: Meat and vegetables ragout with thyme
Sauces, dressings and dips with herbs
May 14, 2010
 Every winter my thyme dies, so last summer I bought wild thyme instead of regular thyme. It's an harder plant, and now is alive and full of green fresh leaves.
I used the wild thyme for this ragout: you can use it as a pasta seasoning, or as a delicious soup, served with rustic bread slices.
Meat and vegetables ragout with thyme
Ingredients
Serves four:
2 onions
1 carrot
2 celery stalks
3-4 cabbage leaves
50g fresh fennel
1 red chili
3 tbsp oil
250g minced pork
1 glass of red wine
400g canned tomatoes
3 thyme sprigs
Directions
Chop onions, carrot, celery, cabbage, fennel and chilli.
Cook the vegetables in a large pot with the oil for ten minutes, until tender.
Add the minced pork and then cook for a few minutes.
Pour the red wine and let it evaporate.
Add the canned tomatoes and the thyme sprigs.
Cook over low heat for an hour and a half. Remove the thyme before serving.
 One year ago:
Rice omelette with thyme
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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