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Yotam Ottolenghi's ultimate traybake ragu

Name: Yotam Ottolenghi's ultimate tray bake ragu recipe
Yield: 6
Ingredients: 3 (250g) carrots, peeled, chopped into large chunks; 2 (300g) onions, peeled, chopped into large chunks; 300g oyster mushrooms, roughly chopped; 60g dried porcini mushrooms, roughly blitzed; 4 garlic cloves, crushed; 3-4 (350g) plum tomatoes, chopped into large chunks; 120ml olive oil; 70g white miso paste; 40g rose harissa (from specialty food shops – substitute regular harissa); 4 tbs tomato paste; 90ml soy sauce; 2 tsp cumin seeds, crushed; 180g dried brown or green lentils; 100g pearl barley; 4 cups (1L) vegetable or chicken stock; 160g coconut cream; 100ml red wine

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by Yotam Ottolenghi

Oct 01, 2020

Serve this impressive vegetarian ragu with your favourite pasta. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.

3 (250g) carrots, peeled, chopped into large chunks
2 (300g) onions, peeled, chopped into large chunks
300g oyster mushrooms, roughly chopped
60g dried porcini mushrooms, roughly blitzed
4 garlic cloves, crushed
3-4 (350g) plum tomatoes, chopped into large chunks
120ml olive oil
70g white miso paste
40g rose harissa (from specialty food shops – substitute regular harissa)
4 tbs tomato paste
90ml soy sauce
2 tsp cumin seeds, crushed
180g dried brown or green lentils
100g pearl barley
4 cups (1L) vegetable or chicken stock
160g coconut cream
100ml red wine

Method

1.

Preheat the oven to 190°C fan. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand).
2.

Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
3.

Reduce the heat to 180°C fan. Add all the remaining ingredients to the tray, along with 150ml of water, 1/3 tsp salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.