The classic Bolognese recipe presents interesting variations made with walnuts or lentils. So even vegans can taste one of the specialties of Italian cuisine
Ragù yes, but without meat. It may seem strange, but the vegetarian ragout is an equally tasty alternative to typical sauce of tagliatelle, gnocchi, lasagna and many other pasta shapes. Walnuts and lentils are the solutions to prepare a condiment that respects tradition, but fits also for vegetarians and vegans. As they teach grandmothers, for a good ragù they serve a lot time (the sauce must simmer on a low heat spreading its perfume all over the house) e the right tomato: finding someone you trust who supplies you with homemade sauce would be ideal.
Vegetarian nut sauce
For a tasty vegetarian nut ragout, prepare the classic fried with a little oil, celery, carrot and onion. When the vegetables are cooked add the walnuts, about 3 per person, chopped not too coarsely. Toast the walnuts on low heat, until they have released a large part of the oil they naturally contain and add at this point the pulp (or tomato puree), of tomato paste and a glass of water. Cook over very low heat for at least an hour and a half or two and, at the end of cooking, season with salt.
Vegetarian ragout of lentils, the meat of the poor
Again, we start from tradition, preparing the classic fried. Fry over a low heat with a drizzle of oil in a pan a chopped celery, carrot, onion and, if you like, also a clove of garlic. When the sauce is ready, add the dried lentils (about 30-40 grams of dried lentils per person). Let them toast a few minutes and then add some red wine. When all the alcohol has evaporated, add the puree or tomato pulp, of the concentrated, a glass of water and one bay leaf. Cook this vegetarian lentil ragout at least for the time that legumes need and which is normally indicated on the package. Alternatively, you can still leave the flame on until the sauce has reached the desired consistency: season with salt at the end of cooking.
Vegetarian ragout with apples and seitan
This is an excellent condiment for your noodles. And if you prepare them in a version with a little tomato, you can combine it well with a whole wheat pasta.
Prepare a nice sauté of celery, white onion (or shallot) and carrot. Separately cut the seitan into pieces and then chop it with a mixer.
In a pan, fry the chopped vegetables with four tablespoons of extra virgin olive oil. Add 400 g of tomato pulp (or ripe cherry tomatoes cut into small pieces), season with salt. Add the seitan and cook for at least 20 minutes. After this time add 200 g of Granny Smith dipo apple and cook for another 10 minutes.
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