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Ragú Bianco, rigatoni & gremolata

Joris Schildknecht
silky sauce full of flavour
Print Recept
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main course
Cuisine Italian
Servings 4 persons
Calories 820.8 kcal

Equipment

  • 1 heavy-bottomed sauce pan

Ingredients
 
 

Voor de Ragú Bianco

  • 100 ml olive oil
  • 100 g onian
  • 1 tl fennel seeds
  • 400 g fennel
  • 200 g carrot
  • 125 g champignons
  • 2 stengel celery
  • 2 teen garlic
  • 2 bay leaf
  • 4 takjes thyme the leaves
  • fresh milled pepper
  • ½ tl salt
  • 100 ml plant-based milk naar keuze
  • 175 g tofu approx. half a block
  • 200 ml cream
  • 60 g hazelnuts
  • 300 g rigatoni or any other pasta of your choice

For the gremolata

  • 1 lemon
  • 1 teen garlic
  • 1 el chopped parsley leaf

Instructions
 

  • Chop the onion and softly fry them together with the fennel seeds for a lengthy period (about 10 minutes) in olive oil without browning start timer 10 mins.
    100 ml olive oil, 100 g onian, 1 tl fennel seeds
  • Meanwhile, chop the fennel, carrot, celery and mushrooms into small cubes. Do you have a food processor? Then you can also chop the vegetables into ‘minced meat like’ structure using the pulse button.
    400 g fennel, 200 g carrot, 125 g champignons, 2 stengel celery
  • add the chopped or minced vegetables to the pan with the sautéed onion, turn up the heat and let the vegetables soften in about 10 - 15 minutes. Stay with them and stir regularly. start timer 15 mins.
  • Chop the garlic and add to the vegetables along with the bay leaf and thyme leaves and sauté briefly. Add the milk and salt and pepper after 1 minute start time 1 min.
    2 teen garlic, 2 bay leaf, 4 takjes thyme, fresh milled pepper, ½ tl salt, 100 ml plant-based milk
  • chop the tofu into very small cubes or mince like the vegetables, add it to the pan with the veggies
    175 g tofu
  • Put a lid on the pan now, put the heat on low and let simmer for 30 minutes. Stir occasionally to check that it won't burn start timer 30 mins.
  • Meanwhile, toast the hazelnuts golden brown in a dry pan, airfryer or oven, chop them coarsely and set aside
    60 g hazelnuts
  • Bring a pan with 2 litres of water and salt to the boil for the rigatoni (or other pasta to your liking). Cook the pasta ‘al dente’ according to the instructions on the package
    300 g rigatoni
  • Meanwhile, make the gremolata: finely chop the garlic and parsley and grate the zest of the lemon and mix everything together, set aside.
    1 lemon, 1 teen garlic, 1 el chopped parsley leaf
  • Add the cream to the ragú and season with salt and pepper. Drain the pasta, keeping about 2 dl of the pastawater aside. Mix the pasta into the sauce and leave on the heat for a while. Add half of the cooking liquid and mix sauce and pasta. If necessary, add the rest of the cooking liquid as well. The aim is a sauce that largely ‘sticks’ to the pasta.
    200 ml cream
  • Place the pan on the table like this or divide over 4 plates, sprinkle with the gremolata and hazelnuts and squeeze the juice from your zested lemon on top of it. Serve with some rocket salad

Nutrition

Serving: 350gCalories: 820.8kcalCarbohydrates: 108.9gProtein: 25.7gFat: 34gSaturated Fat: 4.2gPolyunsaturated Fat: 4.4gMonounsaturated Fat: 23.8gSodium: 404.1mgPotassium: 1118.6mgFiber: 13.3gSugar: 17.6gVitamin A: 8687.5IUVitamin C: 44.1mgCalcium: 241.8mgIron: 6mg
Keyword english recipes, pasta, rigatoni
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