Beef ragu with marinated peppers

Another meal made of leftovers and whatever was in the fridge. It was a coincidence that I happened to have green, yellow, orange and red peppers in the fridge. So I put them through the slicer and marinated them with olive oil, salt, pepper and balsamic vinegar. Then I sautéed for about half a minute, set aside and let them cool.

Then there was this tiny bit of leftover tomato sauce I made two days ago. So I added red wine, beef bouillon, tomato paste, Worcestershire sauce, soy sauce, paprika, salt and pepper and cooked some beef in it. The meat came out very (!) tender.

The beef and peppers made a tasty combo, served with rice.