Soybean sauce
Ragù di soia
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1 pack of soyflakes
1 onion
1 carrot
1 leg celery
extra virgin olive oil
1 pack of tomato sauce
2 vegetable dice
1 glass of red wine
salt
pepper
chili
laurel, rosemary or other aromas of your choice
Finely chop onion, carrot and celery, fry in a little oil.
Add the soyflakes, let them season for a minute in the frying pan, blend with the wine, add the tomato purée and the favorite aromas, the ones you usually use for the sauce, the nuts.
Cook at least half an hour, but the more it cooks, the better.
Always keep ready vegetable broth to add in case it dries too much, stirring often at the end of cooking.
Add salt, add the pepper and chilli and a generous round of oil.
Thanks to Marina Zendri
