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
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.
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!!!