Tuscan Ragù (sugo Finto) - Meatless Ragù
  1. Chop the soffritto (onion, carrot and celery) into chunky pieces to maintain their shape during cooking

  2. Heat extra virgin olive oil in a large pan

  3. Add the chopped soffritto and garlic cloves to the pan

  4. Sauté until softened

  5. Stir in the tomato paste

  6. Pour in the red wine and let it reduce

  7. Add the peeled tomatoes, sun-dried tomatoes, bay leaves, parsley and basil

  8. Pour in the vegetable stock

  9. Simmer the ragù for an extended period to develop rich flavors

  10. Cook the gnocchi according to package directions

  11. Serve the ragù over the cooked gnocchi

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Ragù

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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