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Vegan ragu pasta

Name: Vegan ragu pasta recipe
Yield: 2
Ingredients: 20.00 ml extra virgin olive oil; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1/2 celery stalk, finely chopped; 250g leftover nut roast, broken into large pieces; 20.00 ml tomato paste; 125ml white wine; 250g passata; 20.00 ml each finely chopped sage,; 1/2 tsp dried oregano; Freshly grated nutmeg, to season; 250g dried spaghetti, cooked, to serve

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by Mike McEnearney

Chef and delicious. columnist

Dec 25, 2023

Make this with leftovers from Mike McEnearney's vegan sweet potato and lentil nut roast (see notes for recipe).

1 tbs extra virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 celery stalk, finely chopped
250g leftover nut roast, broken into large pieces
1 tbs tomato paste
1/2 cup (125ml) white wine
1 cup (250g) tomato passata
1 tbs each finely chopped sage, rosemary and flat-parsley leaves, plus extra finely chopped parsley to serve
1/2 tsp dried oregano
Freshly grated nutmeg, to season
250g dried spaghetti, cooked, to serve

Method

1.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion, carrot and celery for 3 minutes, stirring occasionally, or until starting to soften. Add leftover nut roast and cook, stirring to break up into smaller chunks, for 3 minutes. Add tomato paste and cook, stirring constantly, for 1 minute until combined. Stir in wine and allow to simmer, stirring occasionally, until almost evaporated.
2.

Stir in the passata, herbs and 1 cup (250ml) water and bring to a simmer. Reduce heat to medium and simmer, partially covered and stirring occasionally, for 15-20 minutes or until sauce has reduced, and thickened to a rich sauce.
3.

Season with salt flakes. Before serving, check consistency, adding more water if needed. Season with salt flakes and freshly ground pepper and nutmeg.
4.

Serve tossed with spaghetti and sprinkled with extra parsley.