Simple Vegan Ragù

When I was growing up nothing came close to a plate of Tagliatelle with Ragù, to this day I think it's likely still my favourite dish. 


I've always seen food as a voyage through history, culture, traditions, family and love; so I'm so thrilled that this recipe, my grandmothers, works so well when using plantbased mince or lentils. ​This is my family's n.1 stop for comfort food!

This recipe should make a batch big enough for two meals, or more depending on how many people you are eating with. I often use the leftovers for a small lasagna or simply freeze single portions for a quick meal.


Serves 4


450g Plant based mince or Lentils

4 big juicy sauce-based Tomatoes (or 500ml Passata)

2 small white Onions

2 sticks Celery

2-3 Bay leaves

2 Carrots

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!