Vegan Ragu Meaty Tagliatelle

Vegan Ragu Meaty Tagliatelle

I am pretty sure that by now you discovered that I am a fan of a good pasta. Penne, spaghetti, tortellini, farfalle or fusilli- love them all. Here are recipes for two of them: Creamy Butternut Squash Spaghetti and Penne alla Puttanesca.

Traditional Ragu sauce is actually slow cooked with beef, wine and lots of fresh vegetables. I think there is a pretty common pattern that lots of people mistaken it with Bolognese sauce which is fair because it means that this sauce originates is Bologna, which also has its’ classic Ragu Bolognese. I was even in Bologna once in 2019 but I didn’t have a chance to try it out… I can’t wait to come back there!

How to make meaty meatless sauce?

If you don’t want to spend 2.5hours of your day simmering traditional version of Ragu with meat (and you don’t want to contribute to animal cruelty) then you should try my vegan version with green lentils!

My speedy trick is to simmer all vegetables: carrots, onion, lentils in wine, then to add soy cream and blend a cup of the mixture. As simple is that, the sauce will be then thick and meaty.

Vegan Ragu Meaty Tagliatelle

Vegan version of traditional Ragu sauce served with tagliatelle pasta
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 4 portions
Cost: £5

Equipment

  • Sharp Knife
  • Chopping Board
  • Pan
  • Large Pot
  • Blender

Ingredients

  • 2 tbsp Olive Oil
  • 1 tbsp Tomato Paste
  • 1 large White Onion
  • 3 cloves of Garlic
  • 2 medium Carrots
  • 4-5 Dried Tomatoes
  • 1 can Diced Tomatoes
  • ¼ cup Red Wine I used Italian Chianti
  • 3-4 tbsp Double Cream vegan
  • ¼ cup Saved Pasta Water
  • Salt and Pepper to taste
  • 400g Tagliatelle Pasta
  • 1 cup Dry Green Lentils soaked for 1h or you can use 1¼ cup of canned green lentils

Instructions

  • Cook pasta according to instructions on the pack. Once the pasta is cooked, remember to save a little bit of cooked water for your sauce.
  • Boil water in another pot and boil your soaked green lentils for about 5-8 minutes until soft.
  • Peel and chop garlic, onion and carrots finely. It will take a little bit of time so play some music and don't rush. At the end chop dried tomatoes.
  • Heat up the oil on a pan. Once it's hot, fry your all chopped veggies for 5 minutes and then add tomato paste- mix it well. When the temperature of your veggies is high, add wine to the pan. Leave it as it is for another 3 minutes until alcohol from the wine evaporates and then mix it again. Add chopped tomatoes and pasta water and again mix it all well. At the end add your cooked lentils and cook it for another 15 minutes on a low to medium heat.
  • Take 1 cup of your sauce to a blender cup, add salt, pepper, double cream and blend it until smooth. Add this mixture to the rest of your sauce and mix it well.
  • Mix cooked pasta with sauce and add more pasta water if necessary. Serve immediately.


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