Sebastiano Cossia Castiglioni's vegan ragu

Italian cuisine is known worldwide for its comforting and hearty dishes, from classic pasta dishes like spaghetti carbonara and lasagna to regional specialties like Sicilian caponata and Tuscan pappa al pomodoro. However, for those who follow a plant-based diet or simply want to reduce their meat consumption, Italian cuisine may seem off-limits.

Enter Sebastiano Cossia Castiglioni, a Milan-based chef and food blogger who has taken it upon himself to reinvent traditional Italian recipes for a vegan audience. One of his most famous creations is his vegan ragu, a meatless version of the classic Bolognese sauce that is traditionally made with ground beef, pork, and sometimes even chicken livers.

Castiglioni’s vegan ragu uses a variety of plant-based ingredients to replicate the texture and flavor of meat, without sacrificing any of the richness and depth that makes the original so popular. Here are some of the key ingredients that he uses:

– Lentils: Castiglioni uses brown or green lentils as the base for his ragu, as they have a meaty texture and a mild, savory flavor that complements the other ingredients. Lentils are also a good source of protein and fiber, making them a filling and nutritious addition to the dish.

– Mushrooms: To add even more meaty flavor, Castiglioni includes a mix of dried porcini mushrooms and fresh button mushrooms in his ragu. The dried mushrooms are rehydrated in hot water and then pureed into a paste, which adds a deep umami taste and a rich, dark color to the sauce.

– Tomato paste and red wine: Just like in a traditional Bolognese sauce, Castiglioni uses tomato paste and red wine to add acidity and sweetness to the ragu. He also adds a touch of maple syrup or agave nectar to balance out the acidity.

– Aromatics: To round out the flavor profile, Castiglioni adds sautéed onions, celery, and carrots (known as a battuto in Italian cuisine) as well as garlic, bay leaves, and thyme. These ingredients add a fragrant, savory aroma and a depth of flavor that is characteristic of Italian cooking.

To make Castiglioni’s vegan ragu, simply cook lentils according to package instructions, then sauté the aromatics and mushrooms in olive oil until tender. Add the cooked lentils, tomato paste, red wine, and mushroom paste, and simmer for 30-40 minutes until the flavors have melded together. Serve over your favorite pasta or use as a topping for pizza or polenta.

Not only is Castiglioni’s vegan ragu a delicious and satisfying alternative to traditional Bolognese sauce, but it also has numerous health benefits. Lentils are high in protein, fiber, and iron, while mushrooms are a good source of antioxidants and B vitamins. By replacing meat with plant-based ingredients, you can reduce your intake of saturated fat and cholesterol, which are linked to heart disease and other health problems.

Overall, Sebastiano Cossia Castiglioni’s vegan ragu is a perfect example of how traditional cuisine can be adapted to suit different dietary needs and preferences. Whether you’re a vegan or just looking to try something new, this dish is sure to satisfy your cravings for Italian comfort food. Mangiare bene!