Pasta with Sunday Ragu

[Guest guest]

from Moosewood New Classics

 

3 tbsp extra-virgin olive oil

1 c. diced onions

1/2 c. peeled and diced carrots

1 c. diced celery

3 lg cloves garlic, minced

2 c. chopped mushrooms (cremini)

1/2 tsp salt

2 tsp freshly ground fennel seed

1 tsp dried oregano

1/4 tsp dried leaf sage

1/2 tsp dried rosemary

1 bay leaf

12 oz soy and/or wheat gluten crumbles

1/2 c. dry red wine

3 c. crushed tomatoes with juice (28 oz can)

1 c. water or vegetable stock

1/2 tsp black pepper

salt to taste

1 lb penne or fettucine, cooked and drained

fresh grated Parmesan or vegan equivalent

 

heat oil in soup pot. add onions, carrots, celery, and garlic and

saute till onions translucent, ~10 minutes. add mushrooms and saute

till wilted. stir in salt, fennel seed. oregano, sage, rosemary, bay

leaf, and crumbles. saute 5 minutes more. add wine, tomatoes, and

stock, cover, and gently simmer 20-30 minutes. add salt and pepper

to taste. remove and discard bay leaf. serve over hot paste with

grated cheese.

 

serves 4-6

 

***we minced all the veggies really fine and it became a really

nicely textured sauce. kids loved it : ). it does make A LOT of

sauce though--portions are extremely generous so we have leftovers

for awhile.***

 

 

Anne