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Raw vegan tagliatelle al ragu alla bolognese pasta on a plate.

Tagliatelle Bolognese - Raw Vegan Pasta

Recipe by: Marina from Health Glows
Tagliatelle al Ragu alla Bolognese is a famous Italian pasta recipe originating from the Emilia-Romagna region, specifically the city of Bologna.
This dish consists of pasta called tagliatelle and a sauce called bolognese (the full name is ragu alla bolognese). Tagliatelle pasta resembles ribbons in its shape. Bolognese sauce is a type of meat sauce that is cooked slowly.
Learn how to make raw vegan tagliatelle al ragu alla bolognese pasta with this recipe on the Health Glows website.
Print Recipe Pin Recipe
Prep Time 1 hour
Course Dinner
Cuisine Italian
Servings 1 people

Equipment

  • reverse osmosis water filter
  • knife
  • chopping board
  • vegetable peeler
  • freezer bags
  • freezer
  • pomegranate press
  • Blender
  • ear muffs
  • dehydrator
  • vegetable sheet slicer
  • mortar and pestle
  • fine sieve

Ingredients
  

Tagliatelle

  • 2 lbs zucchinis

The Sauce Base

  • 1 stalk celery
  • 1 carrot
  • 1/2 white or red onion
  • 1 penny bun mushroom
  • 1 parasoul mushroom
  • 10 oz plum tomatoes

Vine

  • 1 pomegranate

Milk

  • 0.7 oz sunflower seeds raw, hulled
  • 1/2 cup water purified

Passata

  • 10 oz plum tomatoes
  • 0.7 oz chia seeds
  • 1 tsp dried celery

Spice

  • 1 tsp peppercorns

Permiggiano-Reggiano (Sesameggiano)

  • tsp sesame seeds

Instructions
 

Chia Seeds

  • First we are going to grind the chia seeds.
    Before using the blender, protect your hearing with ear muffs.
    Noise accumulatively and irreversibly damages the cells of the inner ear. Because of this, it is very important to protect the inner ear from noise.
    Order quality ear muffs HERE.
    Chia seeds, just like flax seeds, have an indigestible membrane that prevents the absorption of nutrients from the seeds in the body. Ground chia seeds are easier to digest, and the human body more easily absorbs the nutrients from ground seeds because the indigestible barrier, i.e. the shell, is removed by grinding.
    Personally, I buy whole chia seeds, grind them in a blender, keep them in an airtight glass jar  and use them as needed.
    Measure out 0.7 oz of ground chia seeds.
    Soak the chia seeds in clean water, stir, then let them soak for at least half an hour to thicken.

Celery, Carrot & Onion

  • Start preparing this recipe 1 day in advance. The word ragu in the very name of this recipe means slow cooking. Needless to say, we don't cook here, because we have learned how to prepare delicious food in a healthier way without cooking.
    Wash all ingredients in clean water.
    It is extremely important that the water in which we wash food is clean and free of all the harmful impurities that are typically found in tap water, such as chlorine, fluoride, arsenic, sulfates, pesticides, etc.
    I use a reverse osmosis water filter in my kitchen.
    With this reverse osmosis water filter, you can have clean water running out from your kitchen tap.
    Order your water filter HERE.
    The day before, we prepare celery, carrot and onion. 
    I suggest either red onions or white onions. I choose the white onion.
    Cut the celery stalk in half.
    Place both celery halves in a freezer bag.
    Cut off the carrot ends.
    Peel the carrot.
    Place the carrot in the freezer bag as well.
    Peel the onion.
    Cut the onion in half.
    Add one half of the onion to the freezer bag with the celery and carrot.
    Put this bag in the freezer for about 12 hours. With the method of freezing and thawing food, the food softens, so we get the cooked texture of the food without cooking.
    The next day, take the frozen vegetables out of the freezer. First put it in the fridge for a couple of hours, and then at room temperature to thaw completely.

Sunflower Seeds - Soaking

  • The same day before, measure 0.7 oz of hulled raw sunflower seeds.
    Soak them in clean water for about 8 hours.
    The seeds generally contain phytic acid which is an anti-nutrient. Phytic acid is soluble in water, so it is removed by soaking the seeds.

Tomatoes for Passata

  • Destems  about 10 oz / 300 g of plum tomatoes, then cut each tomato in half. Plum tomatoes are a tomato type that contains less liquid than other tomato types. Due to this thick consistency, plum tomatoes are ideal for making tomato sauce.
    Place the plum tomato halves in the dehydrator.Dehydrate the plum tomatoes at 117 F / 47 C degrees for about an hour.

Pomegranate

  • Now we are going to make wine.
    Cut the pomegranate in half.
    Make pomegranate juice on a pomegranate press.
    You can order a quality pomegranate press HERE.
    And you got your beautiful wine! 

Sunflower Seeds - Blending

  • Now we make milk.
    Rinse the pre-soaked sunflower seeds in clean water.
    Transfer the seeds to the blender jar.
    Protect your hearing with ear muffs.
    Blend these seeds together with half a glass of clean water.
    And you got your beautiful milk!

Tomatoes - Mashing

  • Peel 10 oz of plum tomatoes.
    Chop the peeled tomatoes.
    Transfer the peeled and chopped tomatoes to a bowl.
    Mash these tomatoes with a masher.

Thawed Veggies

  • Put on a hygienic glove, then squeeze the water out of the thawed vegetables by simply squeezing the vegetables over the sink.
    Chop the celery.
    Put the chopped celery in a bowl over the mashed tomatoes.
    Chop the carrot.I
    f you notice that the surface of the carrot has darkened in some places, just cut off those parts.
    Add the chopped carrot to the bowl.
    Chop the onion.
    Add the chopped onion to the bowl over the other vegetables.

Mushrooms

  • Chop the mushrooms.
    Here we have a penny bun mushroom and a parasol mushroom.
    Only some mushrooms are edible raw. To be precise, only some mushrooms are edible at all. Even with those edible mushrooms I like to be careful, and I use them rarely and in small quantities. Be careful with mushrooms. Personally, I buy mushrooms exclusively from a mushroom grower whom I know to be very knowledgeable about mushrooms and has a lot of experience in growing and collecting mushrooms.
    Transfer the chopped mushrooms to the bowl over the other vegetables.

Wine into the Sauce

  • Pour the pomegranate wine over these vegetables.
    Mix everything well.

Passata

  • Take the semi-dehydrated tomatoes out of the dehydrator.
    Put these tomatoes in the blender jar.
    Pour this soaked chia seed into the blender jar.
    Add one teaspoon of dried celery to the blender jar. Celery is a vegetable that is rich in sodium, a mineral with a salty taste. This way, we use dried celery as a healthy substitute for salt.
    Protect your ears with ear muffs.
    Blend semi-dehydrated tomatoes, soaked chia seeds and dried celery.
    And you got your beautiful tomato passata!
    Pour the passata into a bowl over the other vegetables.
    Mix everything well.

Milk into the Sauce

  • Now pour the sunflower milk into the bowl.
    Mix everything well.

Peppercorns

  • Put one teaspoon of whole peppercorns into the mortar.
    Grind the peppercorns in the mortar.
    Transfer the crushed peppercorns to a fine sieve to separate only the pepper powder. 
    Add this pepper powder to the sauce.

Warming the Sauce

  • Transfer this sauce to a glass bowl.
    Place the bowl in the dehydrator.
    Dehydrate the ragu alla bolognese sauce at 117 F / 47 C degrees for about an hour.

Zucchinis

  • While our ragu alla bolognese is slowly getting ready, we gonna prepare the one and only tagliatelle!
    Cut off the zucchini ends.
    Peel the zucchinis.
    Slice the zucchinis on a veggie slicer.
    Order this practical and very useful kitchen tool HERE.
    Attach the zucchini on the slicer, place the knife on the surface of the zucchini, turn the gear on the side and turn the zucchinis isto thin sheets.
    Place the zucchini sheets on top of each other, then roll them all together.
    Cut the rolled zucchini sheets into tagliatelle.
    These are indeed fresh tagliatelle!

Sauce and Pasta

  • Take out the warmed Bolognese sauce from the dehydrator. Pour a spoonful of this sauce on the bottom of a bowl.
    Put the tagliatelle in the bowl.
    Pour more sauce over the tagliatelle.
    Mix everything well.
    Return the tagliatelle in the ragu alla bolognese sauce to the dehydrator and warm the whole dish at 117 F / 47 C degrees for about half an hour.

Sesame Seeds

  • While the dish is warming up, make Permiggiano-Reggiano with some sesame seeds!
    Put one spoonful of sesame seeds in the mortar.
    Grind the sesame seeds. And here is our beautiful Permiggiano-Reggiano, or Sesameggiano!

Serving

  • Take out the dish from the dehydrator.
    Serve the tagliatelle in ragu alla bolognese sauce on a plate.
    And a little bit more sauce on top.
    And sesameggiano as the final step. 
    And you got your beautiful tagliatelle al ragu alla Bolognese!
    Enjoy!

Enjoy Raw Vegan Cuisine

with the Raw Vegan Culinary Set

A photo of Marina from Health Glows on a desktop screen. Marina is in her stoveless kitchen, holding a phone in one hand and smiling. Below the desktop there are images of the 'Raw for Glow' book and 'Raw, yet Warm' e-book, as well as the 'Raw Vegan Dinner Culinary Class' and 'Raw Christmas Dinner Culinary Class' online courses.