Piedmontese Hazelnut Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A meat-free ragu from Piedmont made with finely ground hazelnuts, mushrooms, red wine, and tomatoes simmered with aromatics and herbs. Serve over pasta or polenta for a rich, umami-forward vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 carrot
- 1 celery stalk
- 1 onion
- 1 cup (150g) whole hazelnuts
- 1/2 cup (15g) dried porcini mushrooms
- 1 bay leaf
- 2 sprigs rosemary
- 1 garlic clove (finely chopped)
- 1/2 cup (125ml) red wine ((such as Barbera d’Asti or Chianti))
- 2 cups (460g) Passata (tomato puree US)
- 1/2 cup (125ml) water
- Olive oil
- Salt and pepper
- 1 lb (450g) pasta of choice ((such as paccheri, rigatoni or tagliatelle))
- Parmigiano Reggiano (for serving (use a vegetarian-friendly cheese if needed))
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 20m
- Sodium
- 638mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 189mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.