RECIPES

Red Cabbage Ragu With Spaghetti

Serves: 4
Takes: 35 mins

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.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Red Cabbage 0.5 Medium 0.2
Garlic 1 Clove 0.033
Onion 2 Medium 0.15
Carrot 2 Medium 0.18
Celery 2 Stick 0.05
Red Wine 150 ml 0.362
Vegetable Stock 500 ml 0.292
Tomato Paste 1 Tablespoon 0.326
Chopped Tomatoes 1 400g Can 1.26
Dry Oregano 1 Tablespoon 0.021
Fresh Thyme (de-stalked and chopped) 1 Tablespoon 0.021
Bay Leaf 2 Leaf 0.032
Fresh Basil 2 Tablespoon 0.042
Spagetti 200 g 0.326
Olive Oil 2 Tablespoon 0.141

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 17.18km in a modern car.

Method

  • 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.
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