The Right Mixture of Ingredients Is Key
The secret is to use a combination of celery, yellow onion, and carrots, together with some garlic and portobellos, to create a smoky flavor. Parmigiano-Reggiano, plenty of cremini mushrooms and dry red wine, would round off the sauce nicely, and a pile of tagliatelle and even more cheese can further enhance its nourishing qualities. It tastes truly slow-cooked and comforting.
The celery, portobellos, onion, garlic, carrots, and one tablespoon of oil are spread on a large rimmed baking sheet covered with parchment paper. First, a single layer is broiled in a preheated oven for about twenty minutes. When the vegetables get charred in spots, the pan is rotated, and the vegetables are flipped halfway through. Once it cools for five minutes, roasted garlic is squeezed out of their skins and placed in a chopper together with the vegetable mixture. Everything gets finely chopped and is set aside for later.
Now, three tablespoons of olive oil are heated, and Cremini mushrooms are added. When the mushrooms go brown on all sides, tomato paste is stirred on top for around a minute. Then, wine is added to thicken the mixture slightly. After another minute of stirring, the roasted vegetables are mixed in, joined by some salt and pepper, and they also get stirred for a minute. Now, the sauce is ready.
Prepare in Advance, Store for Days
The charred vegetarian ragu sauce can be prepared, cooled, and stored in air-tight containers in any refrigerator for up to three days. The sauce can easily be made vegan. All it takes is omitting the cheese or using vegan cheese.