vegan ragù (updated)

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 😉

ingredients

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

method

  1. 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.
  1. 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.
  1. 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.
  1. Bring to a boil and then turn down to simmer for at least 1hr, stirring occasionally.
  1. Before removing from the heat, season to taste and balance the acidity and sweetness with balsamic vinegar and white sugar if required.
  1. 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.
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