Ragu Vegan Pasta Sauce
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5
2 reviews
Excellent
Ragu Vegan Pasta Sauce
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🍝 Move over, meat lovers! This mushroom-loaded Ragu Vegan Pasta Sauce will have you licking your spoon and fighting for seconds – all the comforting, rich flavor of traditional ragu but with a vegan twist!
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Ingredients
- 4 spaghetti or pasta of choice, quantity per servings
- 5 cups mushroom assorted varieties
- 2 tbsp. olive oil
- 1 onion rough chop, large
- 2 celery rough chop, ribs
- 3 carrot rough chop, medium-sized
- 4 garlic whole, large cloves
- 1/2 tsp chili flakes
- 1 tsp cinnamon
- 1/2 tsp clove
- 2 tbsp. dried basil
- 1 tbsp. parsley dried
- 1 bay leaf
- 1/4 cup tomato paste
- 1 680 ml passata organic, in bottle
- 2 tbsp. vegetable stock paste
- 2 water 3 cups, boiling
- season to taste
Instructions
- Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
- Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushrooms. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
- Into the same food processor add your onion, celery, carrots and garlic. Process till finely ground. See notes.
- Remove the mushroom mixture from the pot and transfer to a bowl.
- Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts. This is a flavour-building step, so I highly suggest it if needed.
- To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.
- Now, push the cooked onions mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot. See notes.
- Stir till well combined, increase heat and add your passata and vegetable stock paste. Cook for around 5 minutes before adding your water and bringing the mixture to a boil.
- Pot on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
- Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!
Notes
- When you process the mushrooms there will be larger chunks left as you process but don’t keep going. You don’t want to over-process them.
- When processing the carrots, celery and onion, garlic, you will likely want to over process. A pulp texture is great but try to avoid a smoothie texture.
- At this point, you could add red wine, 1 cup, deglaze for 5 minutes to remove alcohol and then add your passata.
- The longer you cook the sauce, the better, but if you’re in a pinch for time 30 minutes is perfect! This sauce is even better the next day. Will freeze well, for up to 3 months in a tightly sealed container. Always let red sauces cool before refrigerating.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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