There recipe of the vegetarian ragout that we propose here is a very simple alternative to the classic meat sauce. Carrots, shallots, celery and tomato for one vegetable dressing tasty, easy to make and suitable for the more traditional dish of pasta as well as other more elaborate recipes.
Ingrediants
- 2 shallots
- 3 carrots
- 3 stalks of celery
- 90 g of tomato paste
- a few bay leaves
- Rosemary
- cloves
- Juniper berries
- salt
- pepper
- extra virgin olive oil
Shallot, carrots, celery diced and concentrated tomato are the ingredients of our very simple vegetarian ragout, a tasty recipe and perfect alternative to the classic meat sauce. It is proposed in line with the healthiest and most correct dietary indications that recommend alternating (as often as possible) plant products with those of animal origin.
This Vegetable Ragu it is excellent as it is, to season the most classic of pasta dishes, but it lends itself to becoming a precious ingredient of many other preparations such as vegetarian lasagna or vegan. Prepare it and let it rest for a few hours before using it, it will be even tastier.
Even the lentil ragù and the soy and sunflower seed ragù are two very valid and tasty proposals if you want to prepare a vegetarian gravy for your first courses.
OTHER TASTY RECIPES: Pasticciati maltagliati with lentil ragout, Green lasagna with vegetarian ragout, Penne with lentils and vegetable ragout
How to prepare: Vegetarian ragout
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
3h
- Portions
-
4
How to prepare: Vegetarian ragout
Preparing this vegetarian ragù is simple. First, cut the vegetables into cubes and obtain about 90 g of tomato paste. Then dedicate yourself to the sauté: pour a few tablespoons of oil into a saucepan and add the vegetables. Stir and cook over low heat for about 15/20 minutes. Add some water if you notice it is too dry.
At this point, add the concentrate, stir and pour some water until the vegetables are completely covered: they must cook for at least 2 hours. As the water absorbs, add more. Not too much, because it shouldn’t have the consistency of a broth. After an hour and a half complete with the aromas: juniper, cloves, bay leaf and rosemary and season with salt. Cook for another 30 minutes.
At this point the vegetarian ragù is ready and can be used as a sauce for an excellent pasta.
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