Veggie ragù

There are many versions of our “all-purpose sauce”, some with meat, other without. As I prefer accompanying main ingredients such as meat and fish with vegetables ‑ also in order to keep lighter and fresher even complex dishes ‑ my “all-purpose tomato sauce” (when I prepare it…) is vegetarian and so good that you don’t miss the meat. For my “all-purpose tomato sauce” I took inspiration long time ago by a very old cooking book edited for the first time on 1880 titled “Cooking for the days of hard abstinence” and wrote by Father Stefano Delle Piane, a Franciscan friar of Genoa.