Vegan Ragu - Neapolitan Style with a Flavour Bomb
Vegan Ragu Neapolitan style. The best vegan ragu you will ever come across! Rich, vibrant, tangy and fresh.
Family friendly - Less washing-up - No fridge - One-pan - Prep ahead - Solo travel - Stove top meal - Tinned food
Equipment
Ingredients
- 500 g Passata
- 2 tbsp Olive Oil
- 1 tbsp Sultanas
- 2 Portobello Mushrooms
- 1/2 cup Cheese Vegan
- 1 cup Wine Red or White
- 1/2 tsp Salt
- 1 Handful Fresh Basil
- 1 Carrot
- 1 Onion
- 1 Large Celery Stick
- 1 tbsp Sugar
- 1 tbsp Pine Nuts
- 1 tbsp Tomato Puree
Instructions
- Chop up the carrot, celery and onion. I use the Zyliss food chopper to chop it all mess free and easily.
- Add a good drizzle of olive oil to the pan and add the sofrito veg mix. Cook over a medium heat so the veg softens and becomes aromatic.
- Take 2 portobello mushrooms and pull the large stalks out of the middle.
- Load up one mushroom with pine nuts, cheese and sultanas.
- Place the other mushroom on top to form a burger. Use butchers string to tie the mushroom together. Be aware that the mushroom will shrink when cooking so make sure it is tight.
- Place the mushroom bomb in with the sofrito.
- Pour over a glass of wine and simmer until the wine has evaporated.
- Add the passata, sugar, salt, basil and the tomato puree and give it all a good mix.
- Turn the heat down as low as it goes, place the lid on and leave to simmer for 2 hours. After 1 hour 45 minutes take the lid off to let the sauce thicken.
- Serve with pasta or just about any dish that needs a rich vibrant tomato sauce.
Video
Nutrition
Calories: 270kcalCarbohydrates: 26gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 11mgSodium: 442mgPotassium: 949mgFiber: 4gSugar: 15gVitamin A: 3373IUVitamin C: 17mgCalcium: 119mgIron: 3mg
Tried this recipe?Let us know how it was!