A twist on the classic ragu. The red cabbage and wine adds a fruity depth to this traditional dish.
Course Main Course, Pasta
Cuisine British, French, Italian
Diet Vegan, Vegetarian
Keyword red cabbage pasta, red cabbage ragu, red cabbage recipes, red cabbage sauce
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Servings 4
Calories 367
Ingredients
1/2MediumRed Cabbage
1CloveGarlic
2Medium Onion
2MediumCarrot
2StickCelery
150mlRed Wine
500mlVegetable Stock
1TablespoonTomato Paste
1(400g) CanChopped Tomatoes
1TablespoonDry Oregano
1TablespoonFresh Thymede-stalked and chopped
2LeavesBay Leaf
2TablespoonFresh Basil
200gSpaghetti
2TablespoonOlive Oil
Instructions
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.