A quick and tasty alternative to traditional ragù, rich in plant proteins.
Start by coarsely blending the seitan.
In a pot, sauté the extra virgin olive oil with the soffritto (onion, carrot, celery) and the herbs.
Add the seitan and let it absorb the flavors.
Deglaze with red wine; when the alcohol has evaporated, also pour in the tomato sauce with a bit of water to clean the jar.
Let it cook on low heat covered with a lid for about 30 minutes.
Adjust with salt and pepper.
It can be used immediately as a sauce for pasta, lasagna, etc., or cooled, portioned, and frozen to be ready to use!
Great for dressing pasta or preparing lasagna.
Italia, Liguria
| Energy (kcal) | 37.67 |
| Carbohydrates (g) | 7.41 |
| of which Sugars (g) | 7.38 |
| Fat (g) | 0.23 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.01 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.03 |
