Traditional Sauce: Meatless Ragu
Traditional Tuscan Cuisine is not new to surprises and touches of self-irony in its recipes. Think about the incredible pasta known as gnudi: by the way, you can find the recipe here on the blog!
While gnudi are a sort of ravioli without ravioli, today the recipe I’d like to introduce is a ragu without the meat: sugo finto.
Yes, Tuscan people love it, and we do as well!
• 2 carrots
• 2 onions
• 2 celery stalks
• 1 garlic clove
• 2 sage leaves
• 1 twig rosemary
• 1 tablespoon of tomatoe concentrate
• 8 tablespoons of extra virgin olive oil
• 8 cucchiai d’olio d’oliva extravergine
• 1 glass of redwine
• 20 gr dried porcini mushrooms
• 500 mls of vegetable broth
Place the dried mushrooms to regenerate in cold water. Finely chop the vegetables and herbs together. You can use the food processor for this if you like. Place the broth to boil, remove the mushrooms from the water, squeeze out any excess and chop finely. Keep the water from the soaked mushrooms. Place the vegetables and herbs in the frypan with the oil and when golden wet with the red wine, let evaporate and then add the tomatoe concentrate. Wet with boiling broth, add the mushrooms and
also the water used to soak them. Pay attention that there is no dirt remaining trom the mushrooms. Let cook on a low flame for 40 mins. Fantastic with fresh tagliatelle or with potatoe ravioli/tortelli.