Tagliatelle with Vegetable Ragu
1 medium, finely chopped
1 small, finely chopped
1 rib(s), medium, finely chopped
1 medium, frying pepper, such as a Cubanelle, seeded and finely chopped
1 medium, peeled and finely chopped
5 medium, finely chopped
28 oz, whole plum, pureed, with juice
½ cup(s), flat-leaf, chopped
¼ cup(s), chopped
1 Tbsp, chopped
1 medium clove(s), minced
⅛ tsp, freshly ground, or to taste
6 oz, tagliatelle
Grated Parmesan cheese
- Heat a large nonstick saucepan. Swirl in the oil, then add the onion. Sauté over medium heat until translucent, about 8 minutes. Add the zucchini and celery and sauté until softened. Add the frying pepper, carrot, and mushrooms; cook stirring frequently, until the mushrooms have released and reabsorbed their juices and the carrots are softened, about 10 minutes.
- Add the tomatoes, parsley, basil, oregano, garlic, bay leaf, salt, and ground pepper. Cover and simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 30 minutes.
- Cook the tagliatelle according to package directions. Drain and place in a warmed serving bowl. Pour the sauce over the tagliatelle and toss to coat. Sprinkle with the cheese and serve. Yields 1 1/2 cups per serving.