Pasta with seitan ragout
Pennette al ragù di seitan
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For 4 people
320 g of pasta (preferably of kamut or spelt)
200 g of seitan
tomato puree
1 white onion
1 stick of celery
1 carrot
1/2 cup red wine (optional)
extra virgin olive oil
salt
Take the chopped onion, celery and carrots and put to fry in a pan with olive oil.
When the onions are translucent add the seitan minced precendetemente (so remember the ground beef) and, if you want to give a touch of extra flavor, blended with red wine.
When the wine has absorbed add the tomato, salt to taste and simmer with the lid on low heat for about 1 hour (or until the mixture is thick enough).
The result is guaranteed, it was passed off as a normal meat sauce!
(Thanks to Silvia)
