Gluten Free Fusilli with Vegetable Ragu – Italian Centre Shop
Hearty gluten-free fusilli with dark beer-infused vegetable ragu—perfect for crowd-pleasing meals with rich, slow-cooked flavors.
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Cooking tools:
- Dutch oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Measuring cup
- Saucepan
- Serving bowl
- Plate
Ingredients
- 3 Tbsp e.v.o. oil
- 2 cloves garlic, smashed
- 1/2 medium onion chopped fine
- 1 medium carrot (we used 3 small) diced
- 1 celery stalk diced
- 2 small zucchini diced
- 1/2 eggplant (or 1 small) diced
- pinch of salt
- pinch of paprika
- pinch of black pepper
- pinch of chili flakes
- 710 ml (1 big container) Massimo's Tomato Sauce
- 2 Tbsp water, to braise
- splash of red wine
- 1/4 cup Grana Padano, grated, for the top
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