Twisted Vegetable Ragù

Here’s the recipe We share today: an healthy and nutritious Vegetable Ragu as conceived by my dear amico, Chef Bryan-David Scott !

The?nomenclature of vegetarian dishes often recalls their meat-based “ancestors”: vegetarian lasagna, vegetarian cheese, vegetarian egg salad etc…

This has never failed to raise controversy, from both the vegetarian and “omnivorous” communities.

The question: is it OK to create vegetarian alternatives and name them as the originals?

I will analyze two advantages and one disadvantage concerning this custom, which seems universally common.

You can find?vegetarian meatballs or?vegetarian sausages virtually in every supermarket worldwide….

So, let’s break down the pros:

1) seeing an easily recognizable name of a dish, one can expect what to find from the point of view both visually, in terms of consistency, and perhaps in terms of flavour (even if not exactly the same as 100%). If I read “vegan lasagna” on the menu, I know how they are served, what kind of texture they have, the presence of béchamel and egg-free lasagna sheets, and so on.

2) to present the alternative to the consumer.

If I see “rice milk”, I understand that it is an alternative drink to milk, not only for taste but also for nutritional values (although both will never be identical, of course!).

And the “cons”:

1) Well, first of all, there might be confusion. A few years ago there was a controversy in Canada about “cashew cheese”. Can this be labelled “cheese” on the packaging or is it misleading to consumers? In my opinion, the international?Vegetarian OK symbol alone should itself be a good indication of the lack of milk, but I can understand that the more clarity there is in the labels, the better it is for everyone.

2) as a famous vegan blogger,?Jacqueline Bodnar, wrote: naming vegan/vegetarian foods after meat-based counterparts will only diminish the dignity of plant-based nutrition, making it a bland copy, as if the latter was “real food” and the vegan alternative only a mere surrogate.

So, is it Ok? Well, we can’t see why not! As long as it is specified that it is a vegetarian version, we do not see where the problem is!

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Ingredients:

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- Dairy & Seasoning:

? - Butter (European style, such as Plugra): 1? sticks (14 tablespoons)

? - Cabernet Sauvignon: 1 (750ml) bottle

? - Sea salt to taste

? - Tellicherry black pepper: freshly ground, to taste

? - Crushed red pepper flakes: 1 teaspoon (adjust to your preferred heat level)

? - Garlic: 4 cloves, minced

? - 1/2 teaspoon espresso

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Vegetables:

? - Crimini mushrooms: 1 pound, cleaned and sliced

? - Grape tomatoes: 2 cups, halved

? - Black olives: 1 cup, pitted and halved

? - Fire-roasted bell peppers: 1 cup each of red, yellow, and orange peppers, sliced into strips

??? - (You can roast these yourself or purchase pre-roasted peppers for convenience)

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Instructions:

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1. Prepare the Mushroom Base:

?? - In a large, heavy-bottomed sauté pan or skillet, melt 1 stick (8 tablespoons) of butter over medium heat until it begins to foam.

?? - Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

?? - Add the sliced crimini mushrooms to the pan. Sprinkle generously with sea salt and freshly ground Tellicherry black pepper.

?? - Pour in ? of the Cabernet Sauvignon (about 1? cups) and stir to combine.

?? - Allow the mixture to simmer, stirring occasionally, until the wine has been mostly absorbed and the mushrooms are tender and infused with flavor. This should take approximately 10-12 minutes.

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2. Incorporate the Remaining Vegetables:

?? - Add ? stick (4 tablespoons) of butter to the pan, allowing it to melt and combine with the mushroom mixture.

?? - Pour in another ? of the Cabernet Sauvignon (about 1? cups) and stir well.

?? - Add the grape tomatoes, black olives, and fire-roasted bell peppers to the pan. Stir to ensure all vegetables are evenly coated with the sauce. Sprinkle in the espresso.

?? - Reduce the heat to medium-low and simmer the mixture for 15-20 minutes, stirring occasionally. Cook until the vegetables are softened and the flavors have melded together, and the sauce has reduced slightly.

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3. Finish and Thicken the Ragu:

?? - Add the remaining ? stick (2 tablespoons) of butter to the pan, stirring until fully melted and incorporated.

?? - Pour in the remaining half bottle of Cabernet Sauvignon and stir thoroughly.

?? - Continue to simmer over low heat for an additional 20-25 minutes, or until the sauce has thickened to a rich, velvety consistency.

?? - Taste and adjust seasoning with additional sea salt and Tellicherry black pepper as needed.

?? - Stir in the crushed red pepper flakes to add a subtle heat that complements the rich flavors of the ragu.

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4. Serve and Enjoy:

?? - Remove the ragu from heat and let it rest for a few minutes to allow the flavors to settle.

?? - Serving Suggestions:

???? - Over Pasta: Toss with al dente spaghetti, fettuccine, or pappardelle for a hearty meal.

???? - On Crostini: Spoon over toasted slices of rustic bread for a delectable appetizer or snack.

???? - With Rice: Mix into cooked risotto or serve over steamed rice for a comforting dish.

???? - As a Topping: Use as a flavorful topping for grilled or roasted meats such as steak, chicken, pork, fish, or lamb.

?? - Garnish with freshly chopped parsley or basil and an extra sprinkle of crushed red pepper flakes if desired.

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Chef's Notes:

- Wine Selection: Choose a Cabernet Sauvignon that you enjoy drinking, as its flavor will be concentrated in the sauce. Avoid using overly expensive wines; a good quality, mid-range bottle works perfectly.

- Butter: Using European-style butter like Plugra adds a richer, creamier taste due to its higher fat content. If unavailable, regular unsalted butter can be substituted.

- Roasting Peppers: For an added smoky flavor, consider roasting fresh bell peppers over an open flame until charred, then peeling and slicing them before adding to the ragu.

- Storage: This ragu stores well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. Reheat gently over low heat, adding a splash of water or broth if needed to loosen the sauce.

- Customization: Feel free to add other vegetables like zucchini, eggplant, or artichoke hearts to suit your taste preferences.

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Ragu was surely born as a meat sauce.

As well as the French dish, "rago?t", a generic name used in French cuisine for meat-based stews.

A name that comes from the verb rago?ter, roughly "to revive the taste".

And we are sure that the vegetarian ragu will revive the taste of your veggies.

And your appetite too!

Enjoy!