Ragù di verdure facile

Ingredienti

• 1 tablespoon olive oil (extra virgin)
• 1 tablespoon butter
• 1 celery stalk (finely chopped)
• 1 carrot (large, finely chopped)
• 4 garlic cloves (minced)
• 2 cups cherry tomatoes
• 1 red bell pepper (diced)
• 3 cups cremini mushrooms (diced)
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning blend
• 2 teaspoons fresh sage (chopped)
• 1¾ cups vegetable stock
• 8 ounces whole wheat pasta
• ½ cup reserved pasta water
• salt and pepper (to taste)

Preparazione

1. 1

   Heat the olive oil and butter in a dutch oven or heavy bottomed pot over medium/high heat. Add the celery, carrot and garlic cloves and sauté for about 2-3 minutes.

2. 2

   Add the cherry tomatoes, red bell pepper, mushrooms, and tomato paste to the pot. Sauté for 2 more minutes. Then add the Italian seasoning blend, and fresh sage. Sauté for 2 more minutes.

3. 3

   Boil: Pour the vegetable stock into the pot and stir. Then bring to a boil. Reduce the heat to low and simmer uncovered for 25-30 minutes or until most of the liquid has absorbed.

4. 4

   Cook: When the ragu is almost done cooking, cook the pasta al dente according to the instructions on the package. Make sure to save 1/2 cup of the pasta water.

5. 5

   Toss: Once the pasta and the ragu are done cooking, add the pasta into the pot with the ragu, followed by the pasta water. Toss to coat. The pasta will absorb the sauce as it sits. Season with salt and pepper.