Slow Braised Veggie Ragu
Ingredients
2 onions, peeled and chopped
1 large carrot, peeled and chopped
125g mushrooms, wiped and chopped
1 tin of chopped tomatoes
30g tomato purée
30ml Black Garlic Infused Balsamic Vinegar
500ml veg stock
1 bay leaf
1 sprig of thyme
Sea salt and freshly milled pepper
10ml Extra Virgin Olive Oil
Method
- Chop the vegetables evenly as this will help with the cooking.
- Warm the oil in a suitable sized saucepan, add the carrots and onions.
- Cook gently for a couple of minutes then add the mushrooms, turn the heat up
and fry for a further two minutes. - Add the Balsamic Vinegar and allow to boil before adding the tomato purée.
- Cook out gently and then add the stock, herbs and chopped tomatoes.
- Bring to the boil then reduce to a gentle simmer.
- Simmer for a couple of hours stirring occasionally.
- Season with a little salt and pepper and adjust the consistency if required.
- Serve with your favourite pasta and lots of freshly grated Parmesan.
