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.
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.
|Red Cabbage||0.5 Medium||0.2|
|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|
|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.
- 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.