A hearty vegetarian ragù where mushrooms, tomato and cracked pepper create a rich savoury sauce. Serve it with pasta, polenta, gnocchi or toasted sourdough.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 400 g mixed mushrooms, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato paste
- 1/2 cup red wine or vegetable stock
- 400 g crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 1/2 tsp freshly cracked black pepper
- 1 tbsp butter or olive oil, to finish
- Parmesan or parsley, to serve
Method
Heat olive oil in a wide pan over medium heat. Cook onion and celery for 6 to 8 minutes until soft.
Add mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release moisture and begin to brown.
Add garlic and tomato paste. Cook for 1 minute, then pour in wine or stock and scrape the base of the pan.
Add crushed tomatoes, oregano, salt and cracked pepper. Simmer uncovered for 20 minutes until thick and rich.
Stir through butter or olive oil. Serve with pasta, polenta or toast, then finish with parmesan or parsley.
Cook’s note: Chopping the mushrooms by hand gives the sauce better texture than slicing them thinly.