The recipe for grandma’s meatless ragout

1. Preparation of vegetables: Finely chop onion, carrot, celery and garlic.
2. Sauté: In a large pot, heat the extra virgin olive oil and sauté the vegetables over medium heat until soft.
3. Adding protein: Add the boiled lentils or well-drained granular soy and stir to flavor. If using red wine, deglaze and let it evaporate.
4. Dressing: Pour in the tomato puree and add the tomato paste. Mix well.
5. Flavorings: Add bay leaf and herbs. Season with salt and pepper.
6. Slow Cook: Cover with a lid and allow to cook over low heat for at least 45 minutes, stirring occasionally.
7. Finish: Remove the bay leaf and use the ragu to season pasta or other dishes.

Tips

• For a more rustic texture, you can add chopped button mushrooms or chopped walnuts.
• If you prefer a stronger flavor, add a pinch of chili pepper or smoked paprika.