Pasta al Sugo Finto Pasta With Tuscan Vegetable Ragù Recipe

Ingredients

• 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems
• 4 medium garlic cloves (20g)
• 6 medium fresh sage leaves
• 2 sprigs fresh rosemary, leaves removed and stems discarded
• 1/4 cup (60ml) extra-virgin olive oil, divided
• 1 medium (8-ounce; 225g) yellow onion, cut into small dice
• Kosher salt
• 8 ounces (225g) carrots, peeled and cut into small dice (about 4 small carrots)
• 2 celery ribs (4 ounces; 115g total), trimmed and cut into small dice
• 1/4 teaspoon red pepper flakes
• 1/2 cup (120ml) dry red wine
• 2 cups (500g; 475ml) tomato passata (see note)
• 1 pound (450g) dried spaghetti alla chitarra, bucatini, or spaghetti
• Finely grated Pecorino Romano cheese, for serving (optional)

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