Il Cucinologo
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Pasta with Soy Ragù

17/11/2023

Soy ragù pasta is an excellent plant-based alternative to classic meat ragù. An Italian variation on a dish that doesn’t lose the rich and flavorful taste of the traditional sauce.

Ingredients

  • 350 g of pasta (preferably a short pasta like macaroni, rigatoni or pennette)
  • 150 g of granular soy (already rehydrated if dry)
  • 700 ml of tomato passata
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • 2 garlic cloves
  • 1 glass of red wine (optional)
  • Extra virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste
  • A pinch of sugar (to balance the tomato acidity)
  • Fresh basil or aromatic herbs to taste (rosemary, bay leaf, thyme)
  • Water to rehydrate the dry soy (if necessary)

Preparation

  1. If using dry granular soy, start by rehydrating it by soaking it in hot water for about 20 minutes, then drain and squeeze to remove excess water.

  2. Prepare the soffritto by finely chopping the onion, carrot, celery and garlic cloves.

  3. In a large pan, heat a drizzle of extra virgin olive oil and add the soffritto. Let it sauté over medium heat for 5 minutes until translucent.

  4. Add the granular soy and let it brown, stirring constantly.

  5. If using wine, pour it over the soy once it has started to brown and let the alcohol evaporate.

  6. Pour the tomato passata into the pan, add a pinch of sugar, salt and pepper to taste and the aromatic herbs. Bring to a boil, then lower the heat and let it simmer for at least 30 minutes over low heat, stirring occasionally.

  7. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente.

  8. Drain the pasta and mix it with the soy ragù, letting it absorb the flavors for a minute.

  9. Serve with a drizzle of extra virgin olive oil and, if desired, a sprinkle of vegan parmesan or nutritional yeast flakes to mimic the cheese flavor.

Remember: the key to a good ragù is slow cooking that allows the flavors to blend and intensify. Enjoy your meal!

Trivia

The soy ragù is a more sustainable and vegan variant compared to classic ragù. Soy is a good source of plant-based protein and makes this dish an excellent choice for anyone looking to reduce meat consumption without sacrificing taste.