Vegetarian Ragout Sauce for Pasta
- Vegetable recipes
- Vegan
- Vegetarian
- Easy recipes
Ingredients
- 2 pkg (each 425 g) regular tofu
- 1/4 cup (60 mL) olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 sweet green pepper, diced
- 1 large Italian eggplant, peeled and diced, or 3 Asian eggplants, diced
- 1/2 cup (60 mL) tomato paste
- 12 oz (375 g) cremini or white mushrooms, chopped
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) black pepper
- 2 bay leaves
- 1/2 cup (125 mL) dry red wine
- 2 cans (each 796 mL) whole tomatoes, broken up and with juice, or diced tomatoes with juice
- 1 can (796 mL) ground ground tomatoes
- 1-1/2 tsp (7 mL) dried oregano
Preparation
Cut tofu into 1/2-inch/1 cm cubes; spread in single layer over plate(s); set aside.
In large pot, heat oil over medium heat; fry onion, garlic, celery, green pepper and eggplant, stirring often, until soft. Increase heat to medium-high; push vegetables to side of pot and place tomato paste into centre. Fry until darkened slightly, about 2 minutes. Stir in mushrooms, salt, pepper and bay leaves.
Drain liquid from plate(s) of tofu; add tofu to pot. Sauté until mushrooms are tender, 6 to 8 minutes. Add wine; cook for 3 minutes. Stir in tomatoes and juice, ground tomatoes and oregano.
Reduce heat; simmer, covered and stirring occasionally, for 90 minutes. Remove bay leaves before serving. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 months.)
Makes about 15 cups/3.75 L sauce.
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