If you have checked out my blog and recipes you will know I am all about the simple meals…. simple is the key characteristic to all my meals. BUTTTT the quarantine and social distancing which has had to happen the past months has lead to me making more time consuming meals and this pasta ragu was one of them. It was also the recipe that made me introduce cooking wine to my food… and well, it does add depth and flavour which is fabulous!
If there is one vegan dish you want to make to impress someone else, THIS is the dish to make. Or if you just want to treat yourself to an extra fancy dish.
Note! From metric to US cup = 120ml = 1/2cup. 240ml = 1cup
Makes about 4-5 portions
Vegan minced meat (use a frozen type). I used Anammas Formbarfärs
2 carrots, grated
3 garlic cloves, minced
1 red onion(medium), diced
1 small jar of sundried tomatoes
400ml crushed tomatoes
2tbsp tomato paste
2 tbsp vegetable fond
2 tbsp soya sauce (dark)
100ml cooking wine (red)
50-100ml cooking cream (oat)
Salt & black pepper
Vegan cheese (mozarella flavour)
Psata of choice choose a larger style pasta that absorbs the sauce
In a large frying pan o r pot, fry a GENEROUS amount of oil along with the vegan mince. Fry for 6-7 minutes, until the mince begins to get a little crispy.
In the mean time, grate the carrots. Dice the onion and mince the garlic.
Then add those to the frying pan and allow the onion and garlic to get some colour. Takes about 3-4 minutes.
Then add the tomato pasta (2tbsp), vegetable fond (2tbsp), soya sauce (2tbsp), diced sundried tomatoes and cooking wine (100ml). If necessary, add some water. Allow to simmer for 5-7 minutes to let the wine cook and reduce.
Add the crushed tomatoes (400ml), water (250-300ml), oatcream (50-100ml), parsley, salt and black pepper. Allow to simmer on medium heat for about 30-40 minutes. Stirring from time to time. The liquid should reduce so you havea thicker mince. If it starts to get too dry, add some more liquid.
During the last 10 minutes begin to cook the pasta. Note, the pasta CAN cook longer, up to 60-90 minutes. This will just bring out more flavour. However you may want to lower the heat and add some more liquid then to make sure it doesn’t dry out.
Once the pasta is done, drain of water and add the pasta to the sauce. Mix. Add in some cocktail tomatoes and plate up with some fresh spinach, grated cheese and extra sundried tomatoes!