Meatless Tuscan Ragù

20 mins
Serves 4
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Directions

  1. 1Start by adding a good quality extra virgin olive oil to a pan.
  2. 2Start by adding a good quality extra virgin olive oil to a pan.
  3. 3Start by adding a good quality extra virgin olive oil to a pan.
  4. 4Add the soffritto: chopped onion, carrot, and celery.
  5. 5Add the soffritto: chopped onion, carrot, and celery.
  6. 6Add the soffritto: chopped onion, carrot, and celery.
  7. 7Add two bay leaves.
  8. 8Add two bay leaves.
  9. 9Add two bay leaves.
  10. 10Put it on a medium heat and let it slowly cook.
  11. 11Put it on a medium heat and let it slowly cook.
  12. 12Put it on a medium heat and let it slowly cook.
  13. 13Chop basil, garlic, sun-dried tomatoes and parsley.
  14. 14Chop basil, garlic, sun-dried tomatoes and parsley.
  15. 15Chop basil, garlic, sun-dried tomatoes and parsley.
  16. 16Add the chopped basil, garlic, sun-dried tomatoes, and parsley to the pan.
  17. 17Add the chopped basil, garlic, sun-dried tomatoes, and parsley to the pan.
  18. 18Add the chopped basil, garlic, sun-dried tomatoes, and parsley to the pan.
  19. 19Make a little space in the middle and add a tablespoon of tomato paste.
  20. 20Make a little space in the middle and add a tablespoon of tomato paste.
  21. 21Make a little space in the middle and add a tablespoon of tomato paste.
  22. 22Mix the tomato paste with the vegetables.
  23. 23Mix the tomato paste with the vegetables.
  24. 24Mix the tomato paste with the vegetables.
  25. 25Add a pinch of salt.
  26. 26Add a pinch of salt.
  27. 27Add a pinch of salt.
  28. 28Add a generous amount of black pepper.
  29. 29Add a generous amount of black pepper.
  30. 30Add a generous amount of black pepper.
  31. 31Add a good glug of red wine.
  32. 32Add a good glug of red wine.
  33. 33Add a good glug of red wine.
  34. 34Wait and cook off all the alcohol, you just want the sweetness from it.
  35. 35Wait and cook off all the alcohol, you just want the sweetness from it.
  36. 36Wait and cook off all the alcohol, you just want the sweetness from it.
  37. 37Crush one can of plum tomatoes with your hands just before adding them.
  38. 38Crush one can of plum tomatoes with your hands just before adding them.
  39. 39Crush one can of plum tomatoes with your hands just before adding them.
  40. 40Add one can of vegetable stock to the plum tomato can to rinse it.
  41. 41Add one can of vegetable stock to the plum tomato can to rinse it.
  42. 42Add one can of vegetable stock to the plum tomato can to rinse it.
  43. 43Add the vegetable stock to the ragù.
  44. 44Add the vegetable stock to the ragù.
  45. 45Add the vegetable stock to the ragù.
  46. 46Cook the ragù for 20 minutes on a medium heat until it's reduced by half.
  47. 47Cook the ragù for 20 minutes on a medium heat until it's reduced by half.
  48. 48Cook the ragù for 20 minutes on a medium heat until it's reduced by half.
  49. 49Boil potato gnocchi in a pot of water.
  50. 50Boil potato gnocchi in a pot of water.
  51. 51Boil potato gnocchi in a pot of water.
  52. 52Add the gnocchi to the ragù.
  53. 53Add the gnocchi to the ragù.
  54. 54Add the gnocchi to the ragù.
  55. 55Put the gnocchi and the ragù back on the heat and stir it all together.
  56. 56Put the gnocchi and the ragù back on the heat and stir it all together.
  57. 57Put the gnocchi and the ragù back on the heat and stir it all together.
  58. 58Turn the heat off and add the last drop of olive oil.
  59. 59Turn the heat off and add the last drop of olive oil.
  60. 60Turn the heat off and add the last drop of olive oil.

Ingredients

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