Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Pasta – Ragú alla Bolognese – Vegetarian

#vegetarian #Bolognese #Ragu #homemade #Food #CucinaDelloZio -

Ragú alla Bolognese – Vegetarian
Bolognese Ragu Vegetariano
Tomato and Lentil Ragú
by James Belardo

In this recipe, we interpret our own take on the classic Bolognese Ragú pasta sauce and make it vegetarian! We do love meat and vegetables in Cucina Dello Zio, food is food! We tried to keep it simple and just replace the meat with 3 types of lentils. Using Brown, green and red lentils have different textures, which work perfectly together in this recipe!

Ingredients
1 cup red lentils
2 cups brown and/or green lentils
1 can ceci (chickpeas)
1 can 28 oz plum tomatoes (preferably San Marzano), crushed by hand (trust me)
2 cans (small) tomato paste
2 juniper berries, slightly crushed
2 cloves garlic, diced
1 onion, diced
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped – optional
1 orange pepper, chopped – optional
2 cups chopped fresh Cremini mushrooms
1 or 2 medium sized carrots
2-4 stalks celery
1/2 lemon – juice
2-3 bay leaves
1/2 cup fresh basil (loose)
salt and pepper to taste
extra virgin olive oil
1 cup dry red wine
1-2 cups water
1-2 cups vegetable stock
peperoncino fiocchi (hot pepper flakes) – optional

salt and pepper

Pasta

pappardelle
fettuccine
rigatoni
penne
spaghetti

Topping
Grated Romano cheese – optional

Directions
1. In a large dutch oven or sauce pot, preheat 4-6 tbsp olive oil. Sauté the onions, garlic, juniper berries and optional crushed peperoncino fiocchi (hot pepper flakes)
#vegetarian #Bolognese #Ragu #homemade #Food #CucinaDelloZio - #vegetarian #Bolognese #Ragu #homemade #Food #CucinaDelloZio - #vegetarian #Bolognese #Ragu #homemade #Food #CucinaDelloZio - #vegetarian #Bolognese #Ragu #homemade #Food #CucinaDelloZio -
2. When the onions begin to turn translucent and the garlic softens, add the lentils. Mix well and let cook for a few minutes.
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3. When the lentils have cooked for a few minutes, add a cup of water. Once the first cup of liquid has been absorbed, add 2 cups of vegetable stock (1 cup at a time, allowing the lentils to absorb the liquid).
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4. Once the liquid has been sufficiently absorbed by the lentils, add the carrots and celery.
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5. When the carrots and celery begin to soften, add a cup of water, let return to a simmer and then add a cup of vegetable stock.
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6. Once it returns to a simmer, toss in the peppers, mix well and let cook for a few minutes.
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7. As the peppers soften, add a cup of water, allow it to return to a simmer and then add the vegetable stock.  

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8. Again, when it returns to a simmer, toss in the mushrooms.

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8. After cooking for a few minutes, add the bay leaves with a cup of dry red wine.

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9. When the sauce returns to a simmer, add the hand crushed tomatoes and paste.
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10. Let the sauce cook, taste and season with salt and pepper and then add the chickpeas.
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11. Let cook for about 10 minutes before adding the fresh or frozen basil. Taste and season with salt and pepper if needed
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10. Finally add the lemon juice. You can let the sauce cook as long as you like adding water if getting too thick.

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Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •
a Mo’zArt Production

 

Written by Zio James

March 10, 2020 at 10:50 AM

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