Sometimes I see a new cookbook at the library, and I check it out. This time I checked out The Community Table - Recipes and Stories from the JCC in Manhattan and Beyond. The first recipe I made was really good! My husband and I really liked it.
Pappardelle with Ragu (originally made with lamb but mine is vegetarian)
2 T olive oil
2 medium carrots, peeled and finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
One package of vegetable grillers (vegetarian ground "meat")
2 t ground coriander
1 t rosemary
1 t thyme
1/2 t ground cumin
salt and pepper
2 T tomato paste
1/2 c red wine
1 28-oz can diced tomatoes
1 1/4 c vegetable stock
one pound of pappardelle pasta
In large pot, heat the olive oil over medium heat. Add the carrots, onion and celery and cook for 5 minutes.
Turn up heat and add "meat" along with the coriander, fennel seeds, rosemary, thyme, cumin and salt and pepper. Cook for 4 minutes. Add tomato paste and red wine ad simmer for 25 minutes.
Cook the pasta for 8-10 minutes. Drain.
Put pasta in the "meat" pot and stir, then serve.
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