...I GET FAMILIES COOKING HEALTHY FOOD FROM SCRATCH...

Vegetable Ragu


Prep Time

5 minutes

Cooking Time

40 minutes

Yields

Serves 4 with leftovers

Ingredients

1 x brown onion, cut into quarters
1 x clove garlic, peeled
1 x zucchini, chopped into 3cm pieces
4 x large mushrooms
1 x carrot, cut into pieces
1 x stick celery, cut into pieces
30 grams olive oil
salt and pepper
60 grams tomato paste
50 grams red wine [optional – but will give sauce an amazing richness]
2 x bottles passata
2 x large handfuls baby spinach
Handful basil or parsley [optional]

Directions

  1. Add onion, garlic, zucchini, mushrooms, carrot and celery to bowl, chop – Speed 5 / 3 seconds
  2. Add olive oil and season with salt and pepper, cook Speed 1/90 degrees/4 minutes/reverse
  3. Add tomato paste and red wine, cook speed 1/90 degrees/2 minutes/reverse
  4. Add passata sauce & baby spinach, season with salt & pepper. Add in herbs and cook speed 1.5/110 degrees/40minutes with simmering basket on lid. 

Serve with your favourite pasta, zoodles & garnish with parmesan cheese.


NON THERMOMIX INSTRUCTIONS

  1. In a heavy based heat olive oil on medium heat. Add chopped onion, garlic, zucchini, mushrooms, carrot and celery [if you have fussy kids, it is important to finely chop your vegetables!!!] Saute on medium for 5 minutes or until vegetables have softened but not browned.
  2. Add tomato paste & red wine, cook for 2 minutes, stirring well.
  3. Add passata sauce, baby spinach and herbs, stir well. Season with salt and pepper. Bring to boil and reduce to simmer. Cook for 45 minutes or until sauce has reduced and flavours have intensified.
  4. Serve with your favourite pasta or zucchini noodles! Serve with parmesan cheese.

Notes

Thermomix friendly

Credit

Maddie Race