Sugo finto – A meatless ragu – Organic Tuscany Cookbook
Discover how to create a delicious meatless ragu using finely chopped vegetables in this recipe from the Organic Tuscany Cookbook. Perfect for vegetarians and a hearty first course.
Ingredients
- 500 g (1 lb) carrots
- 500 g (1 lb) celery
- 500 g (1 lb) onions
- 750 g (1 1?2 lb) ripe tomatoes, or good canned tomatoes, drained and chopped
- 4 cloves garlic
- Large bunch of parsley
- A few leaves of basil
- A few leaves of sage
- Bottle of good red wine
- Nutmeg, salt, pepper
- Olive oil
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