Pasta with vegetable ragù

A comforting classic with all the flavor of the countryside. This plant-based version of the traditional Italian ragù is based on an aromatic combination of vegetables and herbs, simmered to a rich texture and deep flavor. Perfect for a family meal or to make ahead.

Ingredients (for 4 people):

• 320 g of dry pasta (type penne, rigatoni or spaghetti)
• 2 medium carrots, peeled and chopped into brunoise
• 1 red onion, finely chopped
• 2 celery stalks, thread removed and finely chopped
• 2 cloves of garlic, minced or sliced
• 2 tablespoons of chopped fresh parsley
• 2 bay leaves
• 3 tablespoons of extra virgin olive oil
• 100 ml of red wine
• 400 ml of fried tomato (homemade or good quality)
• 200 ml of vegetable broth
• Salt and freshly ground black pepper, to taste

Elaboration:

1. Aromatic base (soffritto): In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrot. Sauté for 10-12 minutes, stirring frequently, until very soft and lightly caramelized.

2. Garlic and bay leaf: Add the garlic and bay leaves and cook for 1-2 more minutes, making sure the garlic doesn't burn.

3. Deglaze with wine: Add the red wine and increase the heat slightly. Let the alcohol evaporate for about 2-3 minutes, stirring to draw out the flavors from the bottom of the pan.

4. Tomato and Broth: Add the tomato sauce and vegetable broth. Mix well, reduce the heat, and let the ragù simmer for 25-30 minutes, stirring occasionally. The texture should be thick and syrupy. Season with salt and pepper to taste.

5. Cook the pasta: While the ragù is reducing, cook the pasta in plenty of salted water, following the package instructions. Drain it when it's al dente and reserve some of the cooking water.

6. Combine and serve: Toss the pasta with the ragu in the casserole dish or a large skillet. If necessary, add a splash of the cooking water to thicken the sauce. Sprinkle with fresh parsley just before serving.