Ragù di Legumi - Legume Ragù

Whether you’re vegan or not, you’re going to love this Ragù di Legumi - Legume Ragù! This recipe is made following the principle of a meat ragù but with legumes instead. The combination of beans, lentils and chickpeas gives the dish a complex flavour and texture, making it truly delicious and a great winter recipe for everyone. 

Serves: 4

Ingredients

• 200g of soffritto mix (carrot, celery and onion) 
• 2 small sprigs of rosemary
• 2 small sprigs of sage 
• 2 small or 1 large bay leaf 
• 150g cooked brown lentils 
• 150g cooked chickpeas
• 150g cooked butter beans 
• 100ml red wine 
• 500g tin plum tomatoes 
• 300ml vegetable stock 
• 500g potato gnocchi 

Method

1. In a large deep frying pan add a generous glug of extra virgin olive oil along with the diced soffritto mix (carrot, celery and onion). Cook on a medium heat for about 10 minutes. 
2. Meanwhile pick the sage and rosemary leaves, finely chop them as much as you can. Add them to the soffritto along with the bay leaves and a generous pinch of salt and black pepper. Cook for another 5 minutes. 
3. Now add the the 3 legumes - brown lentils, chickpeas and butterbeans. Stir them in and cook for 10 minutes still on a medium heat, stirring occasionally. 
4. Add the wine and let it simmer for a minute or two until slightly reduced. Reduce the heat to low, hand crush the plum tomatoes and stir them in. Add the vegetable stock and simmer gently for 30 minutes, allowing the flavours to meld together.
5. Cook the gnocchi in plenty of salted boiling water and once fully cooked transfer to the ragù and stir well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Turn off the heat, add a drizzle of extra virgin olive oil, stir well and taste and adjust the seasoning if necessary. Plate the gnocchi with the Ragù di Legumi and serve immediately.  Enjoy!

Watch the recipe video

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