Slow-cooked vegetarian ragú

Metadata Servings12 Cookware 1 cast iron pot 1 pot Ingredients some olive oil 1 minced onion 1 minced celery 2 minced carrots 4 cloves garlic 2 big finely minced zucchini 1 chopped red pepper 2 tbsp caper 0.6 dl red wine 1 tbsp soy sauce (or tamari) 2,5 dl vegetable stock 1200 g canned cherry tomatoes 2 bay leaf some salt some pepper some pasta 1 fist spinage some extra virgine olive oil 1 burrata 1 pot basil Instructions Heat up 2 tbsp of the olive oil in a big cast iron pot on medium heat. Add minced onion, minced celery, minced carrots, and garlic, and fry for 6 minutes (= a soffrito). Stir once in a while. Add finely minced zucchini, chopped red pepper, and caper, together with the rest of the olive oil (around 5 tbsp). Fry for 20 minutes until the vegetables have shrinked a bit and become golden. Stir often so it won't stick to the bottom of the pot. Decrease the heat if needed. Add red wine to deglace, and scratch the bottom with a wooden tool to remove vegetables that have…