A twist on the classic ragu. The red cabbage and wine adds a fruity depth to this traditional dish.
When to eat
We recommend eating this dish from late August through to March.
This meal is around 70% less polluting than the average UK meal.
- Eating this recipe will save around 2.08 KG CO2e per person.
- That’s equivalent to the emissions produced driving 17.18 KM in a modern car.
- 1/2 Medium Red Cabbage
- 1 Clove Garlic
- 2 Medium Onion
- 2 Medium Carrot
- 2 Stick Celery
- 150 ml Red Wine
- 500 ml Vegetable Stock
- 1 Tablespoon Tomato Paste
- 1 (400g) Can Chopped Tomatoes
- 1 Tablespoon Dry Oregano
- 1 Tablespoon Fresh Thyme (de-stalked and chopped)
- 2 Leaves Bay Leaf
- 2 Tablespoon Fresh Basil
- 200 g Spaghetti
- 2 Tablespoon Olive Oil
- Finely dice the celery, carrot and onion. Heat the olive oil in a large pan over a medium heat add the garlic, crushed, and fry for a few moments. Then add the chopped vegetables. Fry the mixture for around 3 – 5 minutes until the vegetables have softened.
- Slice the red cabbage into ribbons and combine with the rest of the vegetables in the pan. Cook for a further 2 – 3 minutes, until the cabbage begins to soften. Add the tomato paste, thyme and oregano and fry for an additional minute. Then pour in the wine, increase the heat of the pan and reduce the wine till it just coats the pan.
- Pour in the chopped tomatoes and stock. Bring to the boil, then turn down the heat and simmer for around 25 minutes.
- When the vegetables have around 10 minutes left. Boil a pan of salted water and add the spaghetti. Cover and simmer for 8 – 10 minutes or until the pasta is aldente.
- Drain the pasta and serve onto individual plates. Spoon a portion the ragu over each, finishing with a little chopped basil.