Pasta al Ragu

Pasta al Ragu is a rich and hearty dairy-free French pasta dish that combines tender pasta with a robust vegetable and herb-infused sauce. Perfect for a comforting dinner, this dish celebrates the flavors of fresh ingredients and traditional cooking techniques.

Ingredients

• Pasta (tagliatelle or pappardelle) - 200 grams
• Olive oil - 2 tablespoons
• Yellow onion - 1 medium, finely chopped
• Carrot - 1 medium, finely chopped
• Celery - 1 stalk, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms (button or cremini) - 150 grams, finely chopped
• Canned diced tomatoes - 400 grams
• Vegetable broth - 200 ml
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
3. Add the minced garlic and chopped mushrooms to the skillet and cook for another 5 minutes until the mushrooms are tender.
4. Stir in the canned diced tomatoes, vegetable broth, dried oregano, dried thyme, and bay leaf. Season with salt and black pepper to taste.
5. Bring the mixture to a simmer and reduce the heat to low. Let it cook uncovered for about 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. Remove the bay leaf from the sauce. Toss the cooked pasta with the ragu sauce until well coated.
7. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• High in fiber, promoting digestive health.

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