Summary

Ingredients

• 2 medium clove garlic (s)
• 2 medium onion (s)
• 1 parsley root (s)
• 2 carrot (s)
• 0.25 ¼ celeriac
• 1 packet ricotta, 200 g
• 1 lemon (s)
• Thyme, fresh
• Rosemary, fresh
• Basil, fresh
• 1 chilli pepper (s)
• bunch parsley
• 1 can tomato (s)
• Red wine, to extinguish
• Tomato paste

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 ° C.
2. Cut the parsley root, carrots and celery into strips and marinate with good olive oil, salt, pepper, thyme and rosemary.
3. Give the vegetables to her for about 20 minutes, depending on the thickness of the pieces, in the oven for roasting. When the vegetables are very soft and brown, you can take them out of the oven.
4. Meanwhile, the onions and garlic can already be diced. The cubes shouldn`t be too small and it is best to crush the garlic with the broad side of the knife before cutting. Let the onions and garlic simmer over medium heat in a saucepan with a little olive oil until they are golden brown. The chilli could now be added. Deglaze everything with red wine and stir in a little heap of tomato paste. Now you add the roasted vegetables including the gravy. Finally you add the tomatoes and lightly puree the sauce, the structure of the vegetables should still be recognizable. Take the sauce off the hob and fold in the ricotta. Cut a handful of basil and add it to the sauce. Now taste everything with salt, pepper and a splash of lemon juice.