Light ragù sauce

1 comment

This is a very simple sauce yet very rich in flavour. The texture reminds me of a ragù (or bolognese) sauce, but I didn’t use any meat substitute. It is easy to prepare and the ingredients are often available in the refrigerator.

Ingredients ( makes 4 servings)

1 small onion

3 very small carrots or 1 regular one

1 celery stalk

1 garlic clove

1 bay leaf

fresh or dried herbs

2 juniper berries

800-900 ml tomato sauce

extra-virgin olive oil




1. Chop up carrot, onion and celery.

2. In a small pot (earthenware pots are ideal for this kind of recipe) heat up a dash of olive oil. Add the crushed garlic clove, the chopped vegetables, the herbs, bay leaves and juniper berries. I used fresh parsley, thyme and marjoram.

3. Stir fry the vegetables until soft then add the tomato sauce. Let it simmer for a long time, at least half an hour but the longer the better, it will become very thick and rich. Stir from time to time to prevent it from sticking to the pan (mine did but it tasted good anyway, that’s the magic of earthenware!). Add salt and if necessary some sugar (it takes the tartness out of tomato sauce). My earthenware pot is too small for 4 servings so I had to add the sauce in two times, in the end it was fuller than shown in the photo.

4. Take out the juniper berries and the bay leaf (and garlic if you can still find it, mine basically melt in the sauce). This sauce accompanies well any kind of pasta.  You can also try it with gnocchi,  my recipe is very similar to the one published by  Anto (aren’t they delicious?)

  1. Tippitappi 20 April 2010 at 19:30

    mmmmm lovely! I can smell the herbs from here 🙂

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network