Pasta al Sugo Finto (Vegetable Ragu)
Recipe: https://recipestripper.com/recipes/ad4f3921-42b6-48f7-a1c5-706d2388a19c
Original source: https://cooking.nytimes.com/recipes/1025982-pasta-al-sugo-finto-vegetable-ragu

A hearty vegetarian pasta sauce fortified with vegetables rather than meat, “sugo finto” translates from Italian to “fake sauce” — but this dish is full of real flavor. Popular throughout Tuscany and southern Italy, it is a highlight of cucina povera (an Italian term — and art — referring to frugal cuisine), allowing vegetables to stand in as a nutritious substitute for pricier meat. The base of the dish begins with a traditional soffritto (sautéed onion, carrot and celery). In this version, the addition of mushrooms simulates a meaty texture. Red wine deglazes the pan and adds richness. Chopping the vegetables that form the foundation of the sauce is a meditative task, but you can toss them in a food processor to shred, if preferred, to save time. To elevate this dish for a weekend, add the optional pangrattato topping for a crunchy, nuttier bite. A sprinkle of cheese can also be added before serving.
Yield: 4 servings
Prep time: PT15M
Cook time: PT55M
Total time: PT1H10M

Ingredients
- 2 tablespoons plus ¼ cup extra-virgin olive oil
- 1 pound button or baby bella mushrooms, cut into ½-inch pieces
- Salt and pepper
- 3 garlic cloves, minced
- 1 teaspoon dried oregano or rosemary
- 1 large white onion, finely chopped (2 ½ cups)
- 2 medium carrots, peeled and cut into ¼-inch pieces (about 1 ⅓ cups)
- 2 celery stalks, cut into ¼-inch pieces (about 1 heaping cup)
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 (24-ounce) bottle tomato passata or 1 (28-ounce) can tomato purée
- 1 pound rigatoni
- Grated Parmesan (optional), for serving
- 2 tablespoons extra-virgin olive oil
- ¼ cup chopped walnuts
- ½ cup bread crumbs
- ¼ teaspoon salt
- 2 teaspoons finely chopped fresh parsley

Instructions
1. In a large Dutch oven or heavy lidded pot, heat 2 tablespoons oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned, 8 to 10 minutes. Add the garlic and oregano and cook, stirring, until fragrant, about 2 minutes. Transfer to a bowl.
2. Add the remaining ¼ cup oil to the pot. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Add the tomato paste and cook until fragrant, 1 to 2 minutes.
3. Return the mushroom mixture to the pot and stir in the red wine. Cook, stirring occasionally, until the pan is almost dry, about 5 minutes. Add the tomato passata or purée and 1 cup of water used to swish out the bottle or can.
4. Bring the sauce to a bubble and then reduce to a simmer over medium-low and cook for 30 minutes, uncovered, stirring occasionally.
5. Make the pangrattato (if using): While the pasta sauce simmers, heat oil in a medium pan over medium. Add chopped walnuts, toss to coat and cook, stirring frequently, until fragrant and toasted, 2 to 3 minutes. Stir in the bread crumbs and salt and cook for 2 more minutes, until toasted. Remove from the heat and mix in the parsley. Set aside to cool.
6. Next, cook the pasta in salted water according to package instructions until al dente. Drain, reserving 1 cup pasta water.
7. Toss the pasta in the sauce, adding pasta water as desired to thin the sauce and allow it to adhere to the pasta. Season to taste with salt and pepper.
8. Divide the dressed pasta among bowls. Top with the pangrattato, if using, and perhaps Parmesan, if desired.