Salsa Bella Ragu

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A ragu is a traditional Italian meat-based dish served with pasta, that varies according to region.  This is my own meatless ragu – very rich and exotic, with a wonderful texture and full of flavour.  Serve it with the pasta of your choice, and Enjoy !

 

INGREDIENTS

¾ cup puy lentils (French lentils), precooked – do not overcook them, leave them chewy. If you can’t find these, try these links : (US or UK)

½ bulb garlic

1 medium sized red onion

1 red chilli

½ medium red bell pepper, chopped into small squares

6 sundried tomato halves, chopped and set aside

4 small portobello mushrooms, chopped small

olive oil

Himalayan salt (US or UK)

¼ tsp asafoetida (can be found at this UK link, or US)

½ cup (125 mL) dry white wine

3 Tbsp tomato paste

1 14 oz tin chopped tomatoes

1 Tbsp porcini mushroom powder (optional)

1 tsp stevia (available in US or UK), or other sweetener of your choice (for example coconut sugar – available in US or UK)

 

METHOD

  1. Preboil the lentils in a small saucepan, and drain once tenderized.  Be sure not to overcook them, as they need to remain a little chewy.
  2. Next, process the onion, garlic and chilli in a food processor until finely chopped.
  3. Heat up your oil, and fry your garlic, onion, and chilli mix.  When the onions become transparent, add the finely chopped mushrooms.
  4. Add in the chopped tomatoes, and stir for a couple of minutes, then add the remaining ingredients, and simmer gently for 25 minutes or so. It will thicken beautifully. Finally, add a little bit of water to achieve the perfect consistency, and serve with your favourite pasta.

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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28 Responses to “Salsa Bella Ragu”

  1. Shinelle Cross Says:

    Hi! I went to the supermarket to get the ingredients but over here we don’t have the porcini mushroom powder, the asafoetida. Did not get the chilli pepper either but there was chilli flakes. I was able to get the mushrooms and I still have t get the wine…..the powder I see is optional, what about the asafoetida & chilli? Really want to try this some time this week when I get the wine :-) Looks delicious

  2. Miriam Says:

    Shinelle Hi there. Use onion powder instead of the astafoetida and chilli powder instead of the fresh chillies if you wish. No worries about the mushroom powder, just add a few extra mushrooms, but be sure to have the wine and taste it for salt before serving. Enjoy !

  3. Shinelle Cross Says:

    Thank you! We def have onion powder & chilli powder! Will let you know when I do try it later on in the week…thanks!

  4. Miriam Says:

    Your welcome Shinelle. :)

  5. Maraika Says:

    I did have the Porcini Mushroom Powder and liked the taste it added. Although I only added just over 1/2 a tablespoon but will add the whole one next time. I bought mine at a health food outlet. The sauce is very tasty and the addition of wine makes it a lovely “grownup” flavour. Nice recipe.

  6. Joe Says:

    With spaghetti yummy heavenly. i love spaghetti. They go with anything…..have to try it shortly…..

  7. Miriam Says:

    You will love this Joe. :)

  8. Miriam Says:

    Thanks there Maraika and best your way as always ! :)

  9. Maraika Says:

    p.s this is even more delicious when left overs are reheated a couple of days later.

  10. Miriam Says:

    That is so true Maraika !

  11. sommer Says:

    this was sooooooo good!!I loved it . thanks xx

  12. sommer Says:

    ps how many is it meant to serve?

  13. Miriam Says:

    Thanks so much Sommer, so glad you made and enjoyed it ! I very much look forward to your future comments on my blog. Best your way in the meantime. :)

  14. Miriam Says:

    Sommer Hi again, depending on portion size and one’s own appetite I would say around 3-4. :)

  15. Lizzie Says:

    this looks absolutely delish! I’m new here today, and seeing many great things, this will be a regular spot for me. Miriam, we’re been vega for over a year, but I’m getting into a rut. I need 8-9 quick and easy slam dunk dinners. I’m horrible at meal planning……..can you suggest your easy go-to’s?

    Thanks for such terrific work! xx

  16. Lizzie Says:

    OH! Husband had gout and lentils are not so good. What other smaller beans would work do you think?

  17. Miriam Says:

    Lizzie Hi there and welcome here. I have just found these for you – most will be apt. Enjoy and make sure your ingredients are to hand in order to make the cooking experience easy and smooth. Come back with your feedback as and when. :)

    1. http://mouthwateringvegan.com/2013/05/05/salsa-bella-ragu/

    2. http://mouthwateringvegan.com/2012/10/24/hearty-creamy-leek-mushroom-pies/

    3. http://mouthwateringvegan.com/2013/04/10/express-cozy-chowder/

    4. http://mouthwateringvegan.com/2011/05/05/cauliflower-cheese-pasta-bake/

    5. http://mouthwateringvegan.com/2010/07/17/my-hummus/

    6. http://mouthwateringvegan.com/2012/07/17/leek-zucchini-fresh-parsley-soup-with-a-lemon-twist/

    7. http://mouthwateringvegan.com/2010/10/10/curried-potato-yummy-burger/

  18. Miriam Says:

    Lizzie any other bean will do, I would probably go for red kidney beans and a few peas. Omit the wine. Remember if your husband needs to alkalize his system (since gout is associated with acid in the body) then squeeze a half lemon for him and give it to him with some warm water first thing in the morning – it really should help a lot. I am a nutritionist and another page I run on FB is a page called ‘Vegan Rejuvenation’ – I hope all this helps and keep well. :)

  19. Lizzie Says:

    Awesome…thank you for all that, lovely to meet you Miriam! Right now I’m juice feasting, but I’ll be back.

  20. Miriam Says:

    Hi there Lizzie and thanks for dropping by here. I very much look forward to your future comments on my blog. :)

  21. Tehmina Says:

    I very much look forward to making this! Love pasta recipes, and puy lentils…

  22. Miriam Says:

    Enjoy Tehmina and let me know how it goes as and when ! :)

  23. Bec Buchanan Says:

    Another great recipe Miriam, thank you. Went perfect with penne :)

  24. Miriam Says:

    Bec Hi – that’s awesome, so glad you enjoyed it, and it does indeed go very well with penne I agree. :)

  25. Tehmina Says:

    I omitted the wine, bell peppers and porcini mushroom powder, and added extra sun-dried tomatoes instead. Also used tomato-chilli sauce instead of fresh chilli. It turned out great and my husband kept coming back for seconds! It was lovely served with mushroom tortellini…

  26. Miriam Says:

    Hi Tehmina – Sounds like a great combo, and you didn’t miss out on the mushrooms since the tortellini where stuffed with them ! So glad you and your husband enjoyed this ! :)

  27. barbara barrett Says:

    Sounds yummy, but isn’t pasta made with eggs? How does that work with vegan? I need a recipe for a banquet and I on’t want to upset anyone.

  28. Miriam Says:

    Hi there Barbara and thanks for dropping by here. The answer to your question is NO – most pasta’s ingredients you purchase in packets contain :- durum wheat semolina and water, and therefore most pasta out there is vegan (thankfully :) ). That said there are other pastas that are egg pasta and they say that on the packet ‘egg pasta’ – have a look at the labels and see, it will be easy for you to find a normal egg free pasta. Hope this helps you !

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