EVERY HOUSE HAS ITS RAGU
With me, for example, he has always had little tomato, coarsely chopped celery and carrot, modest garlic and onion.
When I then asked on Instagram how to make your ragù, I discovered that in many you use a lot of tomato (pureed) and that as a tradition it tends to embrace from Emilia Romagna to Sicily. Unlike in Veneto, the area where I come from and in other neighboring areas, tomatoes tend to give way to sautéed vegetables, such as garlic, onion, carrot and celery. I have always found the diversity that emerges extremely fascinating, if we follow the path of an ingredient or a dish through Italy (and even beyond!) And this recipe is a case in point.
Today I propose that flavor there again in a vegetable key.
Rehydrate the soy in plenty of hot water, then squeeze it (once it has cooled down ...) and cut it into small pieces with a knife. Make a matignon of carrots, celery, onion. Mash and chop 2 cloves of garlic. Blanch 1 cluster tomato, peel it and cut it into cubes.
In a wok, heat 2 tablespoons of oil, 1 sprig of rosemary, 2 bay leaves which you will then remove. Add the garlic and the matignon, brown well, then stir in the soy and the tomato. Salt lightly and cook over low heat for half an hour. The vegetables should be soft, but still clearly visible.
I used this sauce to season some excellent durum wheat semolina linguine with wheat germ Pasta Morelli
To serve I used mixed sprouts of cress and cabbage, freshly grated black pepper, chopped parsley and a drizzle of good oil.