A ragu is a traditional Italian meat-based dish served with pasta, that varies according to region. This is my own meatless ragu – very rich and exotic, with a wonderful texture and full of flavour. Serve it with the pasta of your choice, and Enjoy !
½ bulb garlic
1 medium sized red onion
1 red chilli
½ medium red bell pepper, chopped into small squares
6 sundried tomato halves, chopped and set aside
4 small portobello mushrooms, chopped small
½ cup (125 mL) dry white wine
3 Tbsp tomato paste
1 14 oz tin chopped tomatoes
1 Tbsp porcini mushroom powder (optional)
- Preboil the lentils in a small saucepan, and drain once tenderized. Be sure not to overcook them, as they need to remain a little chewy.
- Next, process the onion, garlic and chilli in a food processor until finely chopped.
- Heat up your oil, and fry your garlic, onion, and chilli mix. When the onions become transparent, add the finely chopped mushrooms.
- Add in the chopped tomatoes, and stir for a couple of minutes, then add the remaining ingredients, and simmer gently for 25 minutes or so. It will thicken beautifully. Finally, add a little bit of water to achieve the perfect consistency, and serve with your favourite pasta.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010