Ragu Venete

1. Stage

Zucchini are washed, cut into rings (about 0.5 cm wide), salted, let stand for about 10 minutes, pour out the excess liquid.

2. Stage

Next, you need to fry the zucchini on both sides in a little vegetable oil. There is no need to fry them too much (in the photo the zucchini are already upside down).

3. Stage

Cut thighs (or any other meat) into small pieces.

4. Stage

We fry the meat until half-ready in a small amount of vegetable oil over medium heat, stirring constantly. Pour off the excess liquid, we do not need it. It is not necessary to cover with a lid.

5. Stage

Finely chop onions, grate carrots, add to meat, stir, cover. Fry until onions are cooked, stirring all the time.

6. Stage

Next, we add finely diced potatoes and one bell bell pepper (also finely diced) to our meat. The peppers give just a terrific flavor. The heat can be turned down so it doesn't burn. Constantly stirring, we simmer our mixture until the potatoes are half cooked.

7. Stage

When the potatoes are almost ready, pour in the sour cream, salt, pepper, stir and cover. Keep for about 3 minutes.

8. Stage

Next, add the diced eggs, stir and turn off the heat.

9. Stage

Now take a baking dish, at the bottom lay the zucchini in a row (do not grease the bottom beforehand).

10. Stage

Place our mixture on top. Flatten it well, but do not tamp it down.

11. Stage

On top, lay another row of zucchini, then sliced tomatoes and bell peppers. Dilute the tomato paste with water and gently pour our dish, piercing it in several places so that the juice does not remain on the surface, but penetrates inside. We put "Veneta" in the oven, heated to 180 degrees, for about 15 minutes (an indicator of readiness will be boiling juice and baked tomatoes).

12. Stage

Take the dish out of the oven, sprinkle it with chopped herbs. You can eat it both hot and cold. Bon appetit!