• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 500g mushroom mince
  • 2 sprigs thyme, leaves stripped and finely chopped
  • 1 bay leaf
  • 2 rosemary sprigs, leaves stripped and finely chopped
  • 2 tbsp tomato paste
  • 1 vegetable stock cube, dissolved in 400ml boiling water
  • 400g tin chopped tomatoes
  • 500g fresh pappardelle
  • 20g vegetarian hard cheese, finely grated, to serve


  1. 1

    Heat the oil in a heavy-bottomed saucepan over a medium-high heat and fry the onion, celery and carrot for 8-10 minutes, until soft. Add the garlic and fry for 1 minute, then add the mushroom mince, thyme, bay leaf and rosemary and cook for another 5 minutes.

  2. 2

    Add the tomato paste and cook, stirring, for 2 more minutes. Pour in the stock and chopped tomatoes, seasoning well. Simmer over a low to medium heat for 20 minutes until the sauce has thickened slightly. 

  3. 3

    Cook the pappardelle according to the instructions on the packet. Serve with the ragu and a sprinkling of cheese on top.

Nutritional Details

Each serving provides
  • Energy 2052kj 490kcal 25%
  • Fat 8.9g 13%
  • Saturates 2.8g 14%
  • Sugars 12.6g 14%
  • Salt 1.33g 22%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

76.7g carbohydrate 9.0g fibre 21.7g protein Three of your 5 a day

Back to top