This meatless ragù is a healthy and sustainable choice, perfect for those who follow a vegetarian or vegan diet without sacrificing traditional taste. The combination of lentils and spices gives a rich and enveloping flavor, ideal for the whole family.
Grandma’s meatless ragù is a tasty and light variation of the traditional Italian sauce. This vegetable version retains all the flavor and consistency of the classic ragù, making it perfect for seasoning pasta, lasagna or cereal dishes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 1 carrot
- 1 celery stalk
- 2 cloves of garlic
- 400 g of boiled lentils (or rehydrated granulated soya)
- 500 ml of tomato puree
- 2 tablespoons tomato paste
- 1 glass of red wine (optional)
- 1 bay leaf
- Salt and pepper to taste
- Herbs to taste (rosemary, thyme, basil)
Procedure
- Preparing the vegetables : Finely chop the onion, carrot, celery and garlic.
- Sauté : In a large saucepan, heat the extra virgin olive oil and sauté the vegetables over medium heat until soft.
- Adding Protein : Add the boiled lentils or drained soy granules and stir to flavor. If using red wine, simmer and let evaporate.
- Dressing : Pour the tomato puree and add the tomato paste. Mix well.
- Flavours : Add the bay leaf and herbs. Season with salt and pepper.
- Slow cooking : Cover with a lid and cook on low heat for at least 45 minutes, stirring occasionally.
- Finish : Remove the bay leaf and use the ragù to season pasta or other dishes.
Advice
- For a more rustic consistency, you can add chopped mushrooms or chopped walnuts.
- If you prefer a stronger flavor, add a pinch of chili pepper or smoked paprika.