Meatless Tuscan Ragù

Name: Meatless Tuscan Ragù
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 sticks celery; 1 onion; 3 carrots; 2 garlic cloves; 20 g parsley; 20 g basil; 2 bay leaves; 1 tablespoon tomato paste; 100 ml red wine; 1 can vegetable stock; olive oil; 1 small can peeled tomatoes; 500 g gnocchi; 3 sun-dried tomatoes; 1 pinch salt; generous amount black pepper

20m

Serves 4

instagram.com

Meatless Tuscan Ragù

instagram.com

20m

Serves 4

Directions

1Start by adding a good quality extra virgin olive oil to a pan.
2Add the soffritto: chopped onion, carrot, and celery.
3Add two bay leaves.
4Put it on a medium heat and let it slowly cook.
5Chop basil, garlic, sun-dried tomatoes and parsley.
6Add the chopped basil, garlic, sun-dried tomatoes, and parsley to the pan.
7Make a little space in the middle and add a tablespoon of tomato paste.
8Mix the tomato paste with the vegetables.
9Add a pinch of salt.
10Add a generous amount of black pepper.
11Add a good glug of red wine.
12Wait and cook off all the alcohol, you just want the sweetness from it.
13Crush one can of plum tomatoes with your hands just before adding them.
14Add one can of vegetable stock to the plum tomato can to rinse it.
15Add the vegetable stock to the ragù.
16Cook the ragù for 20 minutes on a medium heat until it's reduced by half.
17Boil potato gnocchi in a pot of water.
18Add the gnocchi to the ragù.
19Put the gnocchi and the ragù back on the heat and stir it all together.
20Turn the heat off and add the last drop of olive oil.

Ingredients

4 sticks celery
1 onion
3 carrots
2 garlic cloves
20 g parsley
20 g basil
2 bay leaves
1 tablespoon tomato paste
100 ml red wine
1 can vegetable stock
olive oil
1 small can peeled tomatoes
500 g gnocchi
3 sun-dried tomatoes
1 pinch salt
generous amount black pepper

Equipment

panwooden spoonknifechopping boardpotslotted spoon

Tips

To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier than usual so they'll still hold their shape once cooked.
Cook off all the alcohol from the wine, you just want the sweetness from it.

Meatless Tuscan Ragù

20m

Serves 4

instagram.com

Meatless Tuscan Ragù

instagram.com

20m

Serves 4

Directions

1Start by adding a good quality extra virgin olive oil to a pan.
2Add the soffritto: chopped onion, carrot, and celery.
3Add two bay leaves.
4Put it on a medium heat and let it slowly cook.
5Chop basil, garlic, sun-dried tomatoes and parsley.
6Add the chopped basil, garlic, sun-dried tomatoes, and parsley to the pan.
7Make a little space in the middle and add a tablespoon of tomato paste.
8Mix the tomato paste with the vegetables.
9Add a pinch of salt.
10Add a generous amount of black pepper.
11Add a good glug of red wine.
12Wait and cook off all the alcohol, you just want the sweetness from it.
13Crush one can of plum tomatoes with your hands just before adding them.
14Add one can of vegetable stock to the plum tomato can to rinse it.
15Add the vegetable stock to the ragù.
16Cook the ragù for 20 minutes on a medium heat until it's reduced by half.
17Boil potato gnocchi in a pot of water.
18Add the gnocchi to the ragù.
19Put the gnocchi and the ragù back on the heat and stir it all together.
20Turn the heat off and add the last drop of olive oil.

Ingredients

4 sticks celery
1 onion
3 carrots
2 garlic cloves
20 g parsley
20 g basil
2 bay leaves
1 tablespoon tomato paste
100 ml red wine
1 can vegetable stock
olive oil
1 small can peeled tomatoes
500 g gnocchi
3 sun-dried tomatoes
1 pinch salt
generous amount black pepper

Equipment

panwooden spoonknifechopping boardpotslotted spoon

Tips

To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier than usual so they'll still hold their shape once cooked.
Cook off all the alcohol from the wine, you just want the sweetness from it.