Recipe: Ottolenghi’s Vegetarian Ragu Looks Like Bolognese – 03/21/2023 – Food

Anglo-Israeli chef Yotam Ottolenghi loves vegetables. So much so that, for years, he has dedicated himself to discovering new and different ways to prepare them —always with a lot of flavor. No wonder, the word is the title of his new book, which has just arrived in Brazil by Companhia das Letras.

In “Sabor”, Ottolenghi and his kitchen partner Ixta Belfrage (whose mother is Brazilian) teach how to make vegetables tastier, transforming them into surprising and irresistible dishes. One of the recipes in the book is what he calls the “ultimate oven ragu,” which is among the favorites of the chef’s children — who aren’t very fond of vegetables yet, but are learning to like them through dishes like this one.

“It is possible to create much more delicious and nutritious things if you cook them at home. We need to build our own flavors,” said Ottolenghi to Folha, citing the recipe, which lasts three days in the fridge and up to a month in the freezer. Therefore, it is worth following the chef’s tip, making a duplicate recipe and saving part of it to consume another day. He also reminds you that if you don’t have any ingredients, such as harissa, you can continue with the rest of the recipe without any problems.

CHEF YOTAM OTTOLENGHI’S ULTIMATE OVEN RAGU

Yields 6 to 8 servings

In our quest to create the best meatless ragout (during which Ixta nearly lost the will to live, but that has happened once or twice before), enough versions were invented to sink a large ship. There’s no denying that the list of ingredients is extensive, but they’re all there to give the ragu its fantastic umami kick. The method, however, could not be simpler. If you have a food processor, some of the ingredients can be pulsed until finely chopped, saving a lot of time and effort. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month, ready to be served with anything from pasta to polenta, or used as a base for lasagna or potato cake. For these last two, cook the ragu a little less, as it will continue to cook in the oven. Thanks to Emily Moore and Josh Renaut, who, as recent converts to veganism, tirelessly took home each version of this ragu for thoughtful feedback.

Ingredients:

• 3 carrots, peeled and cut into large pieces (250 g)
• 2 onions, peeled and cut into large pieces (300 g)
• 300 g shimeji, coarsely chopped
• 60 g porcini mushrooms, coarsely processed
• 4 garlic cloves, squeezed
• 3-4 tomatoes, cut into large pieces (350 g)
• 120 ml of olive oil
• 70 g of white miso
• 40 g rose harissa (adjust according to the brand you are using; see p. 18)
• 4 tablespoons of tomato paste
• 90 ml of soy sauce
• 2 teaspoons cumin seeds, crushed
• 180g dried green or brown lentils
• 100 g of pearled barley
• 1 liter vegetable or chicken broth
• 160 g coconut cream
• 100 ml red wine salt and black pepper

Method of preparation:

1. Preheat convection oven to 190°C (or regular oven to 210°C).

2. Working in batches, place the carrots, onions, shimeji, mushrooms, garlic and tomatoes in a food processor and pulse until everything is finely chopped (or chop everything finely by hand).

3. Place the chopped ingredients in a large 36 × 28 cm nonstick baking dish with the olive oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix well. Bake for 40 minutes, stirring halfway through, until golden around the edges and bubbling.

4. Reduce convection oven temperature to 180°C (or standard oven to 200°C). 5. Place all remaining ingredients in the baking dish, along with 150ml water, ⅓ tsp salt and a very generous spin of the pepper grinder. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with aluminum foil and bake for another 40 minutes. Remove the aluminum foil and bake for 5 minutes. Let it rest for 15 minutes, so that the sauce is slightly absorbed, before serving.