Slow-cooked vegetarian ragú

🔗 Source: “Green Kitchen — Quick & Slow” by David Frenkiel and Luise Vindahl
notes: First, this will *not* taste as your regular meat based ragú. At least I haven't managed to get this vegetarian stew to have that rich tomato umami taste. But maybe that's not the goal either. For me, the vegetable stock came through a bit too much. Maybe I should've worked with a stronger concentrate of some mushroom or umami stock instead. Also, I'd replace the canned cherry tomatoes for regular size canned peeled tomatoes. Those will give a richer flavour that is less acidic.

From: Naming the repo "johanbrook.com" was a mistake.

🥘 Ingredients

  • olive oil
  • minced onion 1
  • minced celery 1
  • minced carrots 2
  • garlic 4 cloves
  • finely minced zucchini 2 big
  • chopped red pepper 1
  • caper 2 tbsp
  • red wine 0.6 dl
  • soy sauce (or tamari) 1 tbsp
  • vegetable stock 2,5 dl
  • canned cherry tomatoes 1200 g
  • bay leaf 2
  • salt
  • pepper
  • pasta
  • spinage 1 fist
  • extra virgine olive oil
  • burrata 1
  • basil 1 pot

🍳 Cookware

  • cast iron pot
  • pot
  1. 1
    >> Servings: 12
  2. 2
    Heat up 2 tbsp of the olive oil in a big cast iron pot on medium heat. Add minced onion , minced celery , minced carrots , and  garlic , and fry for 6 minutes (= a soffrito). Stir once in a while.
  3. 3
    Add finely minced zucchini , chopped red pepper , and caper , together with the rest of the olive oil (around 5 tbsp). Fry for 20 minutes until the vegetables have shrinked a bit and become golden. Stir often so it won't stick to the bottom of the pot. Decrease the heat if needed.
  4. 4
    Add red wine to deglace, and scratch the bottom with a wooden tool to remove vegetables that have potentially stuck. Pour in soy sauce (or tamari) , vegetable stock , canned cherry tomatoes , and bay leaf . Add salt and pepper to taste. Give it a proper stir, decrease the heat to low, put on a lid and let it sit for at least 2½ hours — don't forget to stir once in a while.
  5. 5
    When it's time to serve, boil a big pot of salted water and add pasta . When al dente, save around 2½ dl of pasta water and pour out the rest. With the pasta back in the pot, add spinage and as much of the ragú as you'd like. Stir around and add the saved pasta water until it's saucy. Put the rest of the ragú in the freezer or fridge for lunch boxes.
  6. 6
    Drizzle generously with extra virgine olive oil , put on plates, and add burrata and basil . Add freshly ground pepper.

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