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.
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
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!