Vegetable ragù pasta

Here is a recipe for a delicious vegetable ragù pasta, with a light Italian inspiration.

Ingredients

• 320g of pasta (penne, fusilli, or spaghetti work well)
• 1 large zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 large carrot, diced
• 2 stalks of celery, finely chopped
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 400g of canned peeled tomatoes
• 1 tablespoon of tomato paste
• 2 tablespoons of extra virgin olive oil
• 1 glass of red wine (optional)
• Salt and pepper to taste
• A pinch of oregano or fresh/chopped basil
• Grated Parmesan or pecorino cheese (to serve)

Preparation

1. In a large pan, heat the extra virgin olive oil over medium heat. Add the onion and cook until it becomes translucent, about 5 minutes.
2. Add the garlic and cook for another minute. Then add the carrot and celery, cooking for about 5 minutes until they begin to soften.
3. Incorporate the zucchini, eggplant, and bell pepper, cooking for an additional 5-10 minutes until the vegetables start to lightly brown.
4. If you choose to use the red wine, pour it in now and let the alcohol evaporate for a few minutes.
5. Add the canned peeled tomatoes and tomato paste. Crush the tomatoes with a spoon if necessary. Season with salt, pepper, and the chosen herbs.
6. Let it simmer on low heat for at least 30 minutes, stirring occasionally. If the sauce appears too thick, you can add a little water.
7. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente, according to the instructions on the package.
8. Drain the pasta and add it to the vegetable sauce, letting everything flavor for a couple of minutes on high heat.
9. Serve hot, with a sprinkling of Parmesan or pecorino cheese, as desired.

Curiosity

Vegetable ragù is a lighter and healthier variant of the classic meat ragù, and it represents an excellent choice for those following a vegetarian diet. In Italy, ragù is often consumed on Sundays and during holidays, but vegetable ragù can be enjoyed on any day of the week for a touch of simplicity and taste.