
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