"I Can't Believe It's Not Meat" Ragu Over Tagliatelle
Create a robust, flavorful sauce without the meat using earthy veggies, such as mushrooms and carrots. Suvir Saran, executive chef and owner of Devi restaurant in New York City, shares his recipes for this vegetarian pasta dish.
- 1 large red onion, very coarsely chopped
- 4 medium carrots, very coarsely chopped
- 4 medium ribs celery, very coarsely chopped
- 1 pound cremini mushroom caps
- 1/4 cup extra-virgin olive oil
- 3 whole cloves
- 1 (1-inch) cinnamon stick
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1 tablespoon plus 2 teaspoons coarse salt
- 4 cups crushed tomatoes
- 1/2 cup dry red wine, such as Grenache
- 1 teaspoon Herbes de Hebron or herbes de Provence
- 2 tablespoons unsalted butter
- 2 pounds Tagliatelle pasta
- Freshly grated Parmigiano-Reggiano cheese, for serving
Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place mushrooms in the bowl of a food processor; process until finely chopped; set aside.
Heat olive oil, cloves, cinnamon stick, pepper, basil, oregano, rosemary, and thyme in a large pot over medium-high heat; cook until cinnamon stick begins to unfurl, about 2 minutes.
Add onion and 2 teaspoons salt; cook, stirring, until onion begins to brown, about 5 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, about 12 minutes. Add mushrooms and cook, stirring occasionally, until liquid is released, about 4 minutes. Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, about 4 minutes.
Add 1 cup water and wine; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes and up to 2 hours for a deeper flavor, adding an extra 1/2 cup water after one hour. Add Herbes de Hebron and butter; cook, stirring occasionally, for 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add remaining tablespoon salt to boiling water and return to a boil. Add pasta and cook according to package directions, until al dente. Drain and add to pot with ragu; toss to combine. Serve topped with freshly grated cheese.
SourceThe Martha Stewart Show, February 2012