Sunday, September 30, 2012

Penne with seitan ragù

In italian cuisine, there is a meat sauce usually consumed with pasta or gnocchi: the ragù, internationally (and improperly) called "bolognese sauce".
Grandmothers love to cook it in big pots, for a long time (sometimes even for a full day), because the minced meat needs to boil with tomato until it's reduced and this process take some hours. You can also add some chilli, rosemary, basil or other herbs and spices... it depends on your tastes and on the recipe you're following, there are a lot of different kind of ragù in Italy.
But there's another tasty way to make ragù: using seitan instead of meat. The best seitan ragù is made with a soffritto of onion, carrots and celery, with the addition of zucchini when the other ingredients are already lightly browned.

This is what you'll need for the soffritto. Then, just add in the bowl some chopped seitan, and olive oil. It will be ready in ten-fifteen minutes.

So good! The best idea is to cook a large amount of sauce at one time, and then freeze little portions, so you can have it ready when you don't have much time to cook.
It's a wonderful solution for a meat-free pasta and it's easily digested.


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