This is one of the classic sauces of Italy, and delightfully easy.
Once you’ve mastered it, you’ll find countless variations – all delicious – so explore and have fun!
Note: this recipe is vegetarian and (if you don’t add cheese) vegan.
Ingredients
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2 cups 30-Weight
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2 cups tomatoes
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2 large onions
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1 Tb tomato paste
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8 stalks of celery
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2 garlic cloves
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4 medium carrots
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2 bay leaves
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2 cups mushrooms
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1 sprig rosemary
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1/2 cup red wine
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Kosher salt
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Cracked fresh pepper
Preparation
Finely dice the onions, celery, and carrots, and finely chop the garlic.
Also finely dice the mushrooms. You may use almost any kind, or even a mixture, as you prefer. If you want a coarser texture to the ragu, slice but do not dice half the mushrooms.
Peel and dice the tomatoes (we recommend canned or fresh San Marzanos; fresh Romas in season are a great option).
Warm the olive oil in a large skillet over medium heat. Add onions, celery, carrots, and garlic and stir to coat with the oil.
Increase the heat to high and add mushrooms; fry about 5 minutes, then stir in red wine.
Reduce heat to medium, add bay and rosemary, and cook, stirring occasionally until the vegetables are very tender (about 25 min).
Add in the tomatoes along with the paste, season with salt & pepper, and continue cooking until sauce has thickened.
Your kitchen will smell amazing!
Taste and adjust seasoning.
To store in fridge, transfer to a container and pour a thin layer of olive oil to keep from drying out. Can be kept for a week in the fridge, or frozen.
Serving
Use on pasta (it works especially well with rigatoni), polenta, or mixed in with grilled vegetables.
It really loves a finishing swirl of great olive oil, and coarsely-grated Parmigiano Reggiano (the real stuff; it’s worth it).
The sauce is incredibly rich and savory, so pair with a rich red wine, such as Sagrantino or Altobasso.