Vegetarian mushroom ragu recipe. It looks like beef ragu, it tastes like beef ragu, but the best thing about this ragu is there is absolutely zero meat! We used our slow cooker beef ragu recipe base (which you can find at Coles) so it’s super quick and easy to prepare. Our top tip: allow all the liquid to reduce while cooking as it helps concentrate all the rich flavours together- it’s what ragu is famous for after all. And just like its meat equivalent, you can freeze this mushroom version, too.
15m prep
35m cook
4 servings
10 Ingredients
– 2 carrots, peeled, coarsely chopped
– 2 celery sticks, coarsely chopped
– 1 brown onion, finely chopped
– 400g swiss brown mushrooms, quartered
– 2 tbsp olive oil
– 90g (1/3 cup) tomato paste
– 400g can diced tomatoes
– 180g pkt Taste slow cooker beef ragu recipe base
– 250g dried pappardelle pasta
– Finely grated parmesan, to serve
4 Method / Steps
Step 1
Place the carrot, celery and onion in a food processor. Process until finely chopped. Add the mushrooms and process until finely chopped.
Step 2
Heat the oil in a deep frying pan over high heat. Add the processed vegetables and cook, stirring, for 8-10 minutes or until any liquid has absorbed and the vegetables have softened. Add the tomato paste and cook, stirring, for 2-3 minutes or until well combined. Add the diced tomatoes, recipe base and 500ml (2 cups) water. Bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until the sauce has thickened slightly.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.
Step 4
Add the pasta to the ragu. Sprinkle with parmesan to serve.
source – cooking365coza
