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Pasta with soy ragù

17/11/2023

Pasta with soy ragù is an excellent plant-based alternative to the classic meat ragù. An Italian twist on a dish that doesn’t lose the rich and flavorful taste of the traditional sauce.

Ingredients

  • 350 g of pasta (preferably a short pasta like macaroni, rigatoni, or penne)
  • 150 g of granular soy (rehydrated if dry)
  • 700 ml of tomato puree
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • 2 cloves of garlic
  • 1 glass of red wine (optional)
  • Extra virgin olive oil as needed
  • Salt as needed
  • Black pepper as needed
  • A pinch of sugar (to correct the tomato acidity)
  • Fresh basil or aromatic herbs as desired (rosemary, bay leaves, thyme)
  • Water to rehydrate the dry soy (if necessary)

Preparation

  1. If you are using dry granular soy, start by rehydrating it by soaking it in hot water for about 20 minutes, then drain and squeeze it to remove excess water.

  2. Prepare the soffritto by finely chopping the onion, carrot, celery, and garlic cloves.

  3. In a large pan, heat a drizzle of extra virgin olive oil and add the soffritto. Let it sauté over medium heat for 5 minutes until it becomes transparent.

  4. Add the granular soy and let it take on color, stirring constantly.

  5. If you choose to use wine, pour it over the soy once it has started to brown and let the alcohol evaporate.

  6. Pour the tomato puree into the pan, add a pinch of sugar, salt, and pepper to taste, and the aromatic herbs. Bring to a boil, then lower the heat and simmer for at least 30 minutes on low heat, stirring occasionally.

  7. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to directions to make it al dente.

  8. Drain the pasta and mix it with the soy ragù, allowing it to flavor for a minute.

  9. Serve with a drizzle of raw extra virgin olive oil and, if you like, a sprinkling of vegan parmesan or nutritional yeast flakes to emulate the flavor of cheese.

Remember: the key to a good ragù is slow cooking that allows the flavors to blend and intensify. Buon appetito!

Fun Fact

Soy ragù is a more sustainable and vegan variant compared to the classic ragù. Soy is a good source of plant proteins and makes this dish an excellent choice for anyone looking to reduce meat consumption without giving up taste.