Ingredients
Ragu Ingredients
- 1/4 cup extra virgin olive oil
- 2 celery stalks with leaves, chopped
- 1 medium onion, chopped
- salt & freshly ground black pepper
- 1 garlic clove, chopped
- 1 cup red wine
- 3 (35 oz.) cans tomato puree
- 1 handful fresh basil leaves
- 1 small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2" chunks
- 2 lbs. vegetarian meat broken up
- 5 garlic cloves, coarsely chopped
- 1/2 cup finely chopped flat-leaf parsley
- 1 large egg, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano or Grana Padano
- salt & freshly ground black pepper
- canola oil for frying
Vegetarian Meatball Ingredients
Ragu Instructions
- Warm olive oil in a large, heavy-bottom pan over medium heat.
- Add celery and onion, season with salt and pepper, and sauté, partially covered about 5 minutes until golden and soft.
- Add garlic and cook until fragrant, about 1 minute. Add the wine and cook until it evaporates, 5 minutes.
- Add tomato puree, basil, salt and pepper. Partially cover, bring to a boil, and reduce heat. Let it simmer 1 1/2-2 hours.
- For an extra kick of added flavor, sprinkle Italian Seasoning into the sauce.
vegetarian Meatball Instructions - Put bread in a bowl and add enough warm water to cover. Let stand for 5 minutes, turning to moisten evenly. Gently squeeze out excess water.
- Add vegetarian meat, garlic, parsley, egg and 3/4 cup of Parmigiano to the bread and combine. Season with Salt and pepper. Knead the mixture for at least 5 minutes with your hands, until uniformly combined and smooth.
- Pinch a tablespoon of meat into your palms and shape into a ball. Place on a baking sheet and continue with the rest of the mixture.
- Fill a 10" skillet halfway with canola oil and heat over high heat. When strands form along the bottom, lower 8-10 meatballs at a time into the oil. Do not overcrowd. They should be 3/4 of the way submerged in oil. Reduce the heat to medium and fry for 6-7 minutes each side, turning only once.
- Remove the veggie meatballs from the oil and turn the heat back up to high before starting the second batch.
- 20 minutes before serving, add the vegetarian meatballs to the simmering ragu.
Serves 6 to 8 servings
Notes, Tips & Suggestions
Chef Tip:
The best bread for this is the super market Italian bread that comes in a white paper bag. Choose a regular (not semolina) unseeded loaf. If the bread is very fresh, remove the crust and dry for 30 minutes in a 200°F oven.
Compliments Of: McCormick
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