1 bay leaf
Salt and pepper to taste
Aromatic herbs to taste (rosemary, thyme, basil)
Methode
Preparation of vegetables: Finely chop onion, carrot, celery and garlic.
Sauté: In a large pot, heat the extra virgin olive oil and sauté the vegetables over medium heat until soft.
Adding protein: Add the boiled lentils or well-drained granular soy and stir to flavor. If using red wine, deglaze and let it evaporate.
Dressing: Pour in the tomato puree and add the tomato paste. Mix well.
Flavorings: Add bay leaf and herbs. Season with salt and pepper.
Slow Cook: Cover with a lid and allow to cook over low heat for at least 45 minutes, stirring occasionally.
Finish: Remove the bay leaf and use the ragu to season pasta or other dishes.
Tips
For a more rustic texture, you can add chopped button mushrooms or chopped walnuts.
If you prefer a stronger flavor, add a pinch of chili pepper or smoked paprika.
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