Rustic Ragu

Slow Roast Rustic Ragu

  • Medium
  • 1 hr 15 m
  • 17 ingredients

Serves: 2

Ingredients

For the Ragu

  • 200g tempeh
  • 300g mushrooms (e.g. chestnut, oyster or shiitake)
  • 1 large onion
  • 1 carrot
  • 1 celery stalk
  • 4 garlic cloves
  • 250g cherry tomatoes
  • 1 400g chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 tbs Kikkoman soy sauce (divided)
  • 6 sprigs thyme
  • 2 bay leaves
  • 250g tagliatelle
  • To serve
  • Fresh basil leaves

Before you start

Preheat your oven to 170°C | Large ovenproof frying pan/pot OR Large frying pan and ovenproof dish | Large pot

Step 1

Prepare the ingredients

  • Coarsely grate the tempeh, mushrooms, onion, carrot, celery and mince the garlic

Ingredients

  • 200g tempeh
  • 300g mushrooms (e.g. chestnut, oyster or shiitake)
  • 1 large onion
  • 1 carrot
  • 1 celery stalk
  • 4 garlic cloves
  • 250g cherry tomatoes
  • 1 400g chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 tbs Kikkoman soy sauce (divided)
  • 6 sprigs thyme
  • 2 bay leaves
  • 250g tagliatelle
  • To serve
  • Fresh basil leaves

Step 2

For the Ragu

  • In the large ovenproof frying pan, heat the olive oil over medium high heat
  • Add the tempeh and mushrooms and cook for 8-10 minutes until deep golden
  • Add in 2 tbsp Kikkoman soy sauce and cook for 1 minute or until sticky and caramelised
  • Add the cherry tomatoes, onion, carrots, celery for a few minutes
  • Add the tomato purèe, garlic and cook for 30 seconds before adding in the tinned tomatoes, vegetable stock, thyme and bay leaves and bring to a simmer

Ingredients

  • 200g tempeh
  • 300g mushrooms (e.g. chestnut, oyster or shiitake)
  • 1 large onion
  • 1 carrot
  • 1 celery stalk
  • 4 garlic cloves
  • 250g cherry tomatoes
  • 1 400g chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 tbs Kikkoman soy sauce (divided)
  • 6 sprigs thyme
  • 2 bay leaves
  • 250g tagliatelle
  • To serve
  • Fresh basil leaves

Step 3

Roast the ragu

  • Roast in the oven for 60-70 minutes, stirring halfway through, until thick, jammy and slightly charred on top

Ingredients

  • 200g tempeh
  • 300g mushrooms (e.g. chestnut, oyster or shiitake)
  • 1 large onion
  • 1 carrot
  • 1 celery stalk
  • 4 garlic cloves
  • 250g cherry tomatoes
  • 1 400g chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 tbs Kikkoman soy sauce (divided)
  • 6 sprigs thyme
  • 2 bay leaves
  • 250g tagliatelle
  • To serve
  • Fresh basil leaves

Step 4

For the pasta

  • 10 minutes before the ragu is finished, bring a large pot of salted water to a boil
  • Cook the pasta according to package instructions until al dente
  • Reserve some pasta water, drain and set aside

Ingredients

  • 200g tempeh
  • 300g mushrooms (e.g. chestnut, oyster or shiitake)
  • 1 large onion
  • 1 carrot
  • 1 celery stalk
  • 4 garlic cloves
  • 250g cherry tomatoes
  • 1 400g chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 tbs Kikkoman soy sauce (divided)
  • 6 sprigs thyme
  • 2 bay leaves
  • 250g tagliatelle
  • To serve
  • Fresh basil leaves

Step 5

Combine and serve

  • Remove the thyme sprigs and bay from the ragu and stir through the remaining Kikkoman soy sauce
  • Add the pasta, and toss with the ragu
  • Taste and season with Kikkoman soy sauce, salt and pepper
  • Serve with extra virgin olive oil, fresh cracked black pepper and basil leaves to garnish

Ingredients

  • 200g tempeh
  • 300g mushrooms (e.g. chestnut, oyster or shiitake)
  • 1 large onion
  • 1 carrot
  • 1 celery stalk
  • 4 garlic cloves
  • 250g cherry tomatoes
  • 1 400g chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 4 tbs Kikkoman soy sauce (divided)
  • 6 sprigs thyme
  • 2 bay leaves
  • 250g tagliatelle
  • To serve
  • Fresh basil leaves