Stuffed peppers with Italian ragout

Ingredients:

Stuffed peppers

• 4 sweet peppers (red, yellow, or a mixture), halved lengthwise, seeded
• 2 tbsp. l. olive oil
• About 3 cups of ragù from the Fettuccine with Quick Ragù recipe, see below for the recipe
• 0.5 cups couscous
• 3/4 cup golden raisins
• 3/4 cup grated Asiago or Fontina cheese
• 4 tsp red wine vinegar
• 0.5 cup chopped fresh parsley
• 2 tbsp tomato paste

Fettuccine with quick ragout

• 450 g of ground veal or turkey
• Half an onion
• 1 stalk celery, cut into 4 pieces
• 1 small carrot, cut into 4 pieces
• 1 clove of garlic
• 0.5 tsp chopped fresh rosemary
• 3 tbsp. l. olive oil
• 1 can (800 g) of canned crushed tomatoes
• 0.5 cups whole milk
• 340 g fettuccine pasta
• Freshly grated Parmesan, for sprinkling

Preparation:

1. Preheat oven to 230°C.
2. In a large microwave-safe bowl, toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt. Cover and microwave. Bake until the peppers are tender, 10-12 minutes.
3. Meanwhile, in a bowl, combine the stew, couscous, raisins, 1/2 cup of cheese, 3 teaspoons of vinegar, parsley and 1/4 teaspoon of salt.
4. In the bottom of a large baking dish, combine the remaining 1 tablespoon olive oil with 1 teaspoon vinegar, tomato paste, and 3/4 cup water. Carefully arrange the peppers, cut-side up, in the baking dish and spoon the ragu into them. Sprinkle with the remaining 1/4 cup cheese.
5. Cover the pan with foil and bake until the peppers are tender and the filling is heated through, about 20 minutes. Transfer the stuffed peppers to serving plates and pour the juices from the pan over them.
   
   

   Fettuccine with quick ragout

   
   Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
   
   Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3-5 minutes. Add the ground beef, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, breaking up the ground beef with a wooden spoon, until darkened, about 3 minutes. Add the tomatoes, milk, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 20 minutes.
   
   Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, then toss the pasta with half of the ragù (about 3 cups). Sprinkle with grated Parmesan cheese. Set aside the remaining ragù for the stuffed peppers.