Maccheroni with Seitan Ragu

Ingredients

• 7.05 oz Seitan Crumble
• 3 tbsp Extra-virgin Olive Oil
• 6 cups Cremini Mushrooms
• 1 small Onion
• 1 Stick Celery
• 1 small Carrots
• 1 pinch Chili Flakes
• 2 Bay Leaves
• 14 ⅛ oz Chopped Tomatoes
• 1 bunch Fresh Parsley
• Salt
• Black Pepper
• 17 ⅔ oz Dry Maccheroni

Instructions

1. Chop finely the onion, celery and carrot. Place in a heavy casserole and add the olive oil, chili and bay leaves. Start frying slowly until all the vegetables are soft and golden brown.
2. Chop the mushrooms finely and add to the soffritto together with the seitan and cook until all the water is evaporated.
3. Add the tomato and bring to boil.
4. Reduce the heat and simmer for 30-40 minutes until the sauce has thickened. Season with salt and pepper.
5. Cook the pasta as per package instructions in salted boiling water. Drain and toss in the ragu.
6. Sprinkle with freshly chopped parsley and serve immediately.