Sugo Finto - Tuscan Vegan Ragù

This delicious Tuscan ragù also called "sugo finto" (fake ragù) is made following the same principles of a meat ragù, just without the meat! To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier then usual so they'll still hold their shape once cooked. The sun-dried tomatoes, red wine and the plum tomatoes give the sauce it’s rich flavour. This is truly delicious and a great winter recipe for everyone! 

Serves: 4


Ingredients

• 4 sticks of celery
• 1 onion
• 3 carrots
• 2 garlic cloves
• 20g each of parsley and basil
• 3 sun-dried tomatoes
• 2 bay leaves
• 1 tbsp tomato paste
• 100ml red wine
• 300ml vegetable stock 
• Olive oil
• 1 small can of peeled tomatoes
• 500g gnocchi

Method​​

1. In a large deep frying pan or casserole add a generous glug of extra virgin olive oil along with the diced soffritto mix (carrot, celery and onion). Add the bay leaves and cook on a medium heat for about 10 minutes stirring it time to time. To get the perfect texture, you need to chop the soffritto (onion, carrot and celery) a little chunkier then usual so they'll still hold their shape once cooked. 
2. Meanwhile finely chop the basil, garlic cloves, sun-dried tomatoes and parsley. Add to the pan and cook for 5 minutes. Add the tomato paste, a generous pinch of salt and black pepper. Give it a good stir and cook for 2 minutes. 
3. Keeping the heat on medium, 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 20 to 30 minutes, allowing the flavours to meld together.
4. 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 Finto and serve immediately.  Enjoy!

Watch the recipe video

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