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Crepes with Vegetable Ragu

Appetizers, Brunch, Side Dishes | April 15, 2014 | By



2 Tbsp. extra-virgin olive oil
1 medium onions, finely chopped (about 1  cup)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 1 cup)
1/4 cup dry red wine
1 cup tomato sauce
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
Finely grated Parmesan
5 salty crepes


Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes.  Add wine; boil 1 minute. Add tomato sauce and tomato paste, basil ; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1/2 hours. Season with salt and pepper, and some  grated parmesan. When a ragu is cool down, filled the crepes and serve  warm or cold with  more parmesan cheese.



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    February 24, 2016

    Georgia congratulations on your new site! Wow!

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