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Every winter my thyme die, so last summer I bought wild thyme instead of regular thyme. It's an harder plant, and now is alive and full of green fresh leaves.

I used the wild thyme for this ragout: you can use it as a pasta seasoning, or as a delicious soup, served with rustic bread slices.



Meat and vegetables ragout with thyme

Ingredients
Serves four:
2 onions
1 carrot
2 celery stalks
3-4 cabbage leaves
50g fresh fennel
1 red chili
3 tbsp oil
250g minced pork
1 glass of red wine
400g canned tomatoes
3 thyme sprigs

Directions
Chop onions, carrot, celery, cabbage, fennel and chilli.
Cook the vegetables in a large pot with the oil for ten minutes, until tender.
Add the minced pork and then cook for a few minutes.
Pour the red wine and let it evaporate.
Add the canned tomatoes and the thyme sprigs.
Cook over low heat for an hour and a half. Remove the thyme before serving.

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One year ago:

Rice Omelet with Thyme

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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