No Meat Rich Red Wine Ragu
Tasty red wine ragu. Perfect for topping spaghetti or putting on top of anything else you fancy!
Equipment
- 1 Large frying pan
- 1 Food processor
- 1 Vegetable chopper Optional
Ingredients
- 2 Medium white onions Finely chopped
- 3 Large carrots Finely chopped
- 4 Celery sticks Finely chopped
- 4 Garlic cloves Finely chopped or crushed
- 6 Sundried tomatoes Finely chopped
- 1 Tbsp Oil from sundried tomatoes
- 2 Sprigs Rosemary Finely chopped
- 1 Tbsp Italian herbs
- 1 Tsp Sugar
- 1 Tsp Black pepper
- 1 Tsp Yeast extract
- 1 Tsp Miso paste
- 1 Tbsp Balsamic vinegar
- 2 Tbsp Tomato Puree
- 750 Gram Passata
- 250 Ml Red wine
- 700 Grams Mushrooms of choice Finely chopped or minced with a food processor
- 500 Gram Ready to eat Puy lentils I use Merchant gourmet pouches
Instructions
- Finely chop celery and carrot and fry on a medium heat with the oil from the sundried tomatoes.
- Add in finely chopped onions, garlic, sundried tomatoes and rosemary and continue to fry until vegetables have softened.
- Using a food processor, pulse the mushrooms until they are small pieces and resemble mince. Or you could very finely chop them. Add the mushroom “mince” to the pan and continue to fry until the liquid from the mushrooms has evaporated.
- Add in the tomato purée, italian herbs, miso and yeast extract and stir.
- Add in the red wine and balsamic vinegar and simmer until it reduces by a third.
- Add passata and the sugar. Simmer until the sauce starts to thicken and then add the pre-cooked lentils. Continue to simmer for around 20 minutes, taste and add salt and pepper to taste. It shouldn’t need much salt as the yeast and miso paste are rather salty!
Notes
I served this in the traditional way with spaghetti and a nice sprinkling of vegetarian Parmesan on top. On the side, I had a side salad and I made smashed peas on toast. Please see my recipe for the smashed peas:
You can however, serve this ragu on top of anything you like! Rice, chips, baked potato etc. You can also alter this recipe slightly and then it makes the perfect shepherd pie filling too.