I'm so excited to finally be able to share with you my recipe for a traditional italian plant based ragù! This recipe is so simple, I hope it becomes a staple in your household!
Here's what you'll need:
450g Plant based mince or Lentils
4 big juicy sauce-based Tomatoes
2 small white Onions
2 sticks Celery
2-3 Bay leaves
1 glass White Wine
400ml of Veg Stock
1 tsp Tomato Concentrate
Finely dice the onions and celery but roughly chop the carrots and tomatoes.
Fry the onions, celery and carrots in olive oil until they soften, add the mince/lentils.
Add the white wine and stir until evaporated.
Cook for 5 minutes or so until the mince has browned.
Add the tomatoes and press to break down once softened.
Stir in the tomato concentrate and add the veg stock.
Add the Bay Leaves.
Bring to a simmer, cover and cook for at least 90 minutes. Remove the bay leaves when cooked.
Serve hot on the pasta of your choice, if there are any leftovers you can build a small lasagna the next day!
You can follow the instructions below to see how I did it!