{"id":35781,"date":"2023-03-06T17:49:26","date_gmt":"2023-03-06T16:49:26","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=35781"},"modified":"2026-01-24T18:06:07","modified_gmt":"2026-01-24T17:06:07","slug":"red-cabbage-ragu-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/red-cabbage-ragu-recipe\/","title":{"rendered":"Red cabbage rag\u00f9 and pasta seasoning recipes"},"content":{"rendered":"

I remember.<\/span><\/p>\n

I am a few years old and sitting in the kitchen chair, the one in the corner near the French window.<\/span><\/p>\n

Grandma is cooking while I play.<\/span><\/p>\n

I have many memories of that distant, happy time, and they are all beautiful.<\/span><\/p>\n

The legacy of the years spent in the kitchen with her and all the other azdore (homemakers) of the house is one I have been able to embrace in adulthood. To my great surprise, I discovered that I had assimilated the gestures and cataloged the aromas that characterize the preparation stages of many recipes.<\/span><\/p>\n

I made this discovery almost by chance when, hungry and tired of eating sandwiches, I decided to improvise a pasta dish with eggplant sauce. I had never cooked before, yet I seemed to know exactly what to do.<\/span><\/p>\n

I wrote about this moment in my post dedicated to<\/span> aubergine balls<\/a><\/strong>.<\/p>\n

 <\/p>\n

\"Red<\/p>\n

The ragu test<\/strong><\/h4>\n

Through trial and error, I discovered that I could try even complex preparations, such as rag\u00f9.<\/span><\/p>\n

As I cook the traditional Bolognese sauce<\/a><\/strong>, I notice the smell of the vegetables, pungent at first, then becoming balanced as they are saut\u00e9ed. The sweet aroma of the pancetta melting, that of the tomato sauce cooking. Finally, from the perfect essence of rag\u00f9, after hours of quiet bubbling, I know it is ready just by sniffing the air.<\/span><\/p>\n

I can say that I learned how to make <\/span>rag\u00f9 <\/span><\/em><\/strong>even before cutting an onion or discovering that chopped vegetables have a soul.<\/span><\/p>\n

In my childhood home, I tasted numerous quick sauces and long-cooked rag\u00f9. Grandma Sara was a cook who knew how to happily alternate tradition with imaginative innovation.<\/span><\/p>\n

This palate training left me with a certain passion for preparing pasta sauces, which I have always associated with the most comforting aspect of the vast gastronomic landscape.<\/span><\/p>\n

In addition to my curiosity to discover new flavors to broaden my culinary horizons.<\/span><\/p>\n

Using a definition that is very fashionable nowadays, I think I am a <\/span>hunter of rag\u00f9 recipes<\/span><\/strong>.<\/span><\/p>\n

I develop new recipes, do historical research on the subject, and, of course, try those of others. Sometimes with great satisfaction and gratitude.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"Red<\/p>\n

As Ina Garten wrote, comfort foods often transcend cultures and borders.<\/span><\/strong><\/h5>\n

I completely agree with her. Curiosity leads us to try new flavors or use familiar ingredients in different ways. And thanks to this, we enrich our family repertoire with new recipes that we will love as if they had always been ours.<\/span><\/p>\n

I recently tried a recipe for rag\u00f9 by <\/span>Ali Slagle<\/span><\/a> published in the New York Times<\/span><\/strong>.<\/span><\/p>\n

After reading the title, I already wanted to get cooking.<\/span><\/p>\n

I love simple recipes like the one I’m about to share. They are the key to surviving even the most challenging days, drawing comfort from the food I cook and eat.<\/span><\/p>\n

This colorful vegan recipe is perfect in many ways. For example, it tastes good, it allows me to feed my vegetarian friend, and it can be frozen.<\/span><\/p>\n

The star of this vegetable rag\u00f9 is red cabbage. Still, in the notes before the recipe, you’ll find an alternative if you don’t like this vegetable or want to change it up.<\/span><\/p>\n

Notes on the recipe\u00a0<\/span><\/strong><\/h5>\n

I recommend preparing the ingredients in advance so you can add them in sequence without rushing.<\/span><\/p>\n

If you prefer a rustic sauce, follow the recipe. For a smoother consistency, use an immersion blender for 1 to 2 minutes after cooking.<\/span><\/p>\n

You will end up with a generous amount of rag\u00f9. You can store it in the refrigerator for a few days, or divide it into portions and freeze it, ready to use.<\/span><\/p>\n

For its versatile flavor, you can use it to accompany scrambled eggs or steak. This advice is also provided by the recipe’s author.<\/span><\/p>\n

As an alternative to red cabbage, I recommend using carrots.<\/span><\/p>\n

In the New York Times, Ali Slagle paired red cabbage rag\u00f9 with paccheri pasta. So I did the same.<\/span><\/p>\n

I made a few changes to the original recipe due to my intolerance to garlic and chili pepper (the latter is optional in the original).<\/span><\/p>\n

I added soy sauce, which helps to give this red cabbage rag\u00f9 a full-bodied flavor: in its simplicity, a small masterpiece.<\/span><\/p>\n

Buona cucina, Monica<\/p>\n

Keep in Touch<\/span><\/strong><\/h5>\n