i bet you thought you’d seen the pasta me…
I’ve been out the game for a while but you best believe i’m still on my same b.s. And that’s why my first recipe I’m posting in a while is actually an update to my vegan ragù recipe!
This one is simpler I think, and a bit less ‘spagbol’ (which I’m sure we can all agree is a good thing aha).
Big pots like this are everything I love about cooking: so much love goes into this ragù and it’s just screaming to be shared with the people you care about… quite simply – to borrow a phrase – it sparks joy 😉
1 punnet cherry tomatoes
2 stalks celery
1 white onion
1 medium carrot
4 cloves garlic
2 punnet chestnut mushrooms
1 handful basil
0.5L stock (or veg stock cube and water)
1tbsp tomato purée
2 bay leaves
1/2 tsp paprika
1 glass red wine but can omit
balsamic, sugar, and salt and pepper to taste
- Preheat grill. Halve the tomatoes, put on a baking tray, cover with olive oil and grill until the skins are blackened and have separated from the flesh. Peel the skin off.
- Finely chop the onion, carrot and celery. Add a generous drizzle of olive oil to a heavy-bottomed pot over a medium heat. Add the onions, carrot and celery and stir until onions are starting to colour.
- Add finely chopped garlic and stir for one minute. Finely chop the mushrooms and add to the pot. Add the tomatoes, stock, purée, bay leaves, paprika and wine.
- Bring to a boil and then turn down to simmer for at least 1hr, stirring occasionally.
- Before removing from the heat, season to taste and balance the acidity and sweetness with balsamic vinegar and white sugar if required.
- So ya basically done at this point but how i serve it is i cook pasta until it’s slightly harder than al dente; add it to a frying pan over a medium heat with your desired amount of ragù and some of the pasta water (say 1 full ladle for 4 people) and toss until combined; taste the pasta to make sure cooked to taste and season if needed; serve with torn basil on top and some nutritional yeast.