Pasta with Vegetable Ragù

To prepare pasta with vegetable ragù, start by cleaning the red onion and then cutting it into pieces of about 1/4 inch 1. Do the same with the other vegetables. Peel and trim the carrots 2 and cut them into cubes of the same size 3.

Peel to remove the more fibrous outer part 4, then cut it into 1/4 inch cubes 5. Now heat a drizzle of oil in a pan, add the onion 6 and let it stew gently for 5 minutes or until tender.

When the onion is soft, add the celery and carrot 7 and cook over moderate heat for about 5 minutes. Meanwhile, clean the bell pepper and cut it into 1/4 inch cubes 8. Wash and trim the zucchini 9.

Then cut these into cubes like the other vegetables 10. Add the bell peppers 11 and zucchini to the pan 12. Salt and stir.

Pour in the tomato sauce 13 and a splash of water, just enough to rinse the jug. Cover with a lid 14 and continue cooking for about 15 minutes. Finally, add the peas 15 and cook for another 5 minutes without the lid.

Once the ragù is ready, scent with hand-torn basil leaves 16. Meanwhile, cook the pasta in plenty of salted water 17, then drain it al dente into the pan with the ragù 18.

Adjust the salt and pepper and regulate the consistency of the sauce by adding a ladle of cooking water, if necessary 19. Finally, season with a drizzle of oil and stir. The pasta with vegetable ragù is ready 20, serve it hot 21!