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TASTE THE RECIPE

Mezze maniche rigate pasta with soya vegetable ragu

 
TIME

1 hour
DIFFICULTY
Chef
medium
 
 

 
 
INGREDIENTS

(for 4 people)

Mezze maniche rigate pasta - 320 g
Dried soya pieces - 150 g
Carrots - 2
½ stick of celery
Large onion - 1
Bottle of tomato passata - 1
Bay leaf - 1
Sage leaf - 2
Sprig of rosemary - 1
Salt – to taste
Pepper – to taste
Pinch of nutmeg
Chilli – to taste
Garlic - 1 clove
Extra virgin olive oil – to taste
Red wine - ½ glass

PROCEDURE

Rehydrate the soya for 30 minutes in water. Chop the carrot, the celery, and onion and brown  in a pan with the garlic clove and a little extra virgin olive oil.

Add the sage, the bay, the rosemary and if desired the chopped chilli. Add the rehydrated and well-dried soya. Allow the flavour to develop for a few minutes and then soften with the red wine.  

Pour the tomato passata and a glass of water over the mixture. Season with salt, pepper and add a pinch of nutmeg. Cook on a low heat for 1 hour with the lid on.



DISH PREPARATION

Cook the pasta for the time shown on the packet, drain and add the soya ragù.

Buon appetito!

TIP: suitable also for vegans! Add a sprinkle of smoked vegetarian cheese:


TASTE WITH
Ruchè Monferrato Vegan
 

 

 
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