Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Mushroom ragu
A hearty mushroom and thyme vegetarian ragu that’s delicious with fresh pappardelle and a sprinkling of cheese
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Ready in 55 minutes
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Cooking time 40 minutes
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Prep time 15 minutes
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Serves 4
Three of your 5 a day
Ingredients
- 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
Method
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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.
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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.
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3
Cook the pappardelle according to the instructions on the packet. Serve with the ragu and a sprinkling of cheese on top.
