Untested
Ingredients
1 large carrot, or 2 small, peeled and finely chopped
1 stick celery, finely chopped
1 large large onion, peeled and finely chopped
1 red bell pepper, finely chopped (seeds and stalk removed)
3 cloves garlic, peeled and finely chopped
1 cup fresh cherry tomatoes, cut into quarters
1 tbsp fresh rosemary, roughly chopped
1 tbsp fresh thyme, roughly chopped
3-4 sage leaves, roughly chopped
1 bay leaf
125ml white wine
500ml vegetable stock
1 tbsp tomato paste, (tomato puree UK)
2 tbsp dried porcini mushrooms
2 tbsp olive oil
30g butter
salt and pepper, to season
Steps
Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.
Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.
Source: https://www.insidetherustickitchen.com/vegetable-ragu/
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