Smokey Ragu

Smokey Ragu

This Smokey Ragu is one we keep coming back to, especially on those evenings when you want something proper and comforting but still want to feel good about what you've eaten. The blistered, pulled aubergine gives it this incredible smoky depth that honestly feels like it's been slow-cooked for hours, and the tofu mince soaks up all that rich tomato sauce beautifully. It's the kind of bowl that makes people go quiet at the table, which is always a good sign. Trust us on this one, it's a total crowd-pleaser and it's ready in 45 minutes.

Cook: 45 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray
  • Food processor
  • Box grater (large holes)
  • Large frying pan with lid
  • Fork for pricking aubergines

Ingredients

  • 2 aubergines
  • 1 tbsp olive oil
  • 200g block of smoked tofu
  • ½ tbsp olive oil
  • 1 onion
  • 4 cloves of garlic
  • 1 large carrot
  • 1 red chilli
  • 6 sundried tomatoes
  • 2 tbsp tomato purée
  • 1 tsp smoked paprika
  • 600g Passata
  • 5 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • 500g pasta
  • plant-based parmesan
  • big green salad

Method

1

For the aubergine

  • Prick the aubergine skins with a fork and transfer to a baking tray. Rub with olive oil. Bake in the oven for 30 minutes until the skin is blistered and the inside is tender. Remove from the oven and leave to cool until handable
  • Peel and discard the skins. Using two forks, pull the flesh into bite size pieces
2

For the ‘mince’

  • Add the tofu to the food processor and pulse until a mince is formed. Transfer onto a baking tray, drizzle with olive oil and bake for 15 minutes until the tofu is turning golden
  • If you don’t have a food processor, you can break the tofu by hand
3

Prepare the ragu ingredients

  • Peel and finely chop the onion and garlic
  • Peel and grate the carrot with the large holes of a box grater. Alternatively, you can chop by hand
  • De-seed and finely chop the red chilli
  • Roughly chop the sun dried tomatoes
4

Start the ragu and cook the pasta

  • Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the onion, carrots and a pinch of salt and saute for 8-10 minutes until starting to soften. Once soft, stir through the chopped garlic, red chilli, sun-dried tomatoes, tomato puree and smoked paprika and sauté for another minute. Next, add the passata, thyme and rosemary sprigs. Pour in 100ml water and bring to a simmer. Cover with the lid and cook on low to medium heat for 30 minutes
  • Cook the pasta as per instructions on the packet
  • Add the tofu to the tomato mixture, followed by prepared aubergine and balsamic vinegar
  • Taste and season to perfection
5

Serve up

  • Toss the cooked pasta into the ragu
  • Serve with lashings of plant-based parmesan and a big green salad

Tips & Variations

  • Get the aubergine really roasted: Don't pull them out early. You want the skin blistered and the flesh completely tender. The more time in the oven, the smokier and more flavourful the whole ragu will be.
  • Press your tofu first: If you've got time, press the tofu for 20 minutes before blitzing it. It helps the mince firm up better in the oven and means it absorbs the sauce without getting watery.
  • Make it saucier: We love serving this with a generous ladle of extra sauce on top of the pasta. Don't be shy with it, the ragu only gets better the longer it sits and the more it coats everything.

Why This Works

The real trick here is roasting the aubergines until the skins are properly blistered before you do anything else. That's where all the smoky flavour comes from, so don't rush that step. Then pulsing the tofu into a mince and baking it off gives you this meaty, satisfying texture that holds its own in the sauce rather than going soft and disappearing.