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

  2. Heat olive oil in a large pan and sauté the chopped soffritto with garlic cloves and bay leaves

  3. Add tomato paste and stir well

  4. Pour in the red wine and let it reduce

  5. Add the canned peeled tomatoes and sun-dried tomatoes

  6. Pour in the vegetable stock

  7. Simmer the ragù until it reaches a rich, thick consistency

  8. Season with parsley and basil

  9. Serve over cooked gnocchi

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Ragù

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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