I grew up eating all kinds of sughi finti. I love their flavor from the moment they are just a scent that takes shape in the pot and spreads through the air. And today I am happy to share this humble and yet so modern recipe with you.<\/p>\n
Vegetable rag\u00f9, celery rag\u00f9<\/h4>\n
The flavor of celery rag\u00f9 is intense and surprisingly enveloping. It is quick and easy to prepare, but cooking it takes longer than you might expect. It needs to simmer for a while, just like some rag\u00f9s, which is why I have chosen to use this term instead of sauce or gravy.<\/p>\n
The recipe is naturally vegetarian and vegan, inexpensive, and, if you’re willing to give some credit to this cook who uses words as much as spoons and pans, you’ll be pleasantly surprised.<\/p>\n
While this vegetable rag\u00f9 was slowly cooking, in addition to the tomato sauce, my grandmother would add a generous glass of red wine to give it more body. In this regard, I have introduced a change that you can adopt or use red wine as in my family’s version.<\/p>\n
Instead of wine, I used low-salt soy sauce, and for me, not only does it work, but it’s the ingredient you don’t expect that changes the game. If a good red wine gives character to any dish, in the preparation of this celery rag\u00f9, the soy sauce goes even further, adding savory notes and fullness of flavor.<\/strong><\/p>\n <\/p>\n First, prepare all the ingredients on the work surface, already washed and dried. This will allow you to work faster and avoid going back and forth between the sink and the work surface.<\/p>\n Chop the vegetables separately with a knife on a wooden cutting board, leaving them coarse, as this will give the sauce more texture. Once cooked, it will resemble a meat rag\u00f9 in appearance and consistency. If you prefer, you can also use a food processor, keeping the vegetables separate.<\/p>\n Finally, since the soffritto is, after all, the recipe itself, don’t give in to the temptation to throw all the vegetables into the pan together.<\/p>\n Cook the carrots, onions, and celery separately (this is why I recommend cutting them without mixing them).<\/p>\n I also sometimes throw all the veggies of the soffritto into the pan at once. Still, in this case, it is better to start with the carrots, which are harder, and then add the more delicate onions. In this recipe, the celery, which I would typically add shortly after the carrots and before the onions, goes in the pan last, leaving the celery pieces larger and also using the leaves, provided that the celery is organically grown and has not been chemically treated.<\/p>\n Celery leaves are rich in nutrients and antioxidants, and have an intense, aromatic flavor. Remember not to add too much salt to the celery rag\u00f9 while cooking. It is better to add salt at the end (especially if you are using soy sauce instead of red wine).<\/p>\n Cook each vegetable of the soffritto over low heat, stirring, before adding the next one. This will prevent them from browning too much and giving the celery rag\u00f9 a slightly burnt taste that could compromise your work.<\/p>\n Buona cucina, Monica<\/p>\n![\"\"](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2025\/09\/IMG_1457.jpeg\")
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<\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\nNotes on preparing the celery rag\u00f9<\/h4>\n
From my newsletter, Food Notes from Bologna the recipe for<\/span><\/h5>\n
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Three recipes for fake rag\u00f9 (without meat):<\/span><\/h5>\n
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