Vegetable Ragu

I'm sorry everyone, I have been very slack these past few months, getting myself a nice new job! So now I'm working in Leeds and neglecting my lovely blog. Well I'm going to make the effort to blog when I can in my lunch break, as I have a raft of recipes to share.

I need to blog my recipe for taco's, well not so much of a recipe really as they are so easy, pea and prawn risotto, spicy lamb meatball curry, Italian meatballs and spaghetti and my fish pilaf (this started as kedgeree but is so curried now its a pilaf).

So to get us all started again, here is my yummy vegetable ragu recipe that is a great way of eating loads of veg, and is very versatile. I make it like a vegetarian bolognaise, so thick and strong, you can eat it on pasta, or make lasagna with it.

onion 1 large

aubergine 1

chestnut mushrooms a handful

courgette 1

tinned chopped tomatoes 1 tin

tomato puree 2tbsp

garlic cloves 2, chopped finely

dried oregano 1 large teaspoon

fresh basil a handful, chopped

salt and pepper

fresh grated nutmeg 1/4 tsp

balsamic vinegar 1tbsp

chilli oil or chill flakes

olive oil

Chop the mushrooms, aubergine, courgette and onion into very fine dice, really small, but not mush! I go for about 5x10mm rough dice, ok that's rectangles really... but its easy to make. Fry this off in a large saucepan in the olive oil, I use the big le'cruset dish. Fry slowly at first, to make soft, then a bit harder at the end to get some colour of the aubergine and things.

Now bung in the garlic, fry for a minute and then add all other ingredients. It will need a big pinch of salt and a load of black pepper. If its a bit thick at the point put in half of cup of water, you can boil this off later if its too thin, but its hard to cook properly if its thick, it will gloop instead of simmerl.

Bubble gently on the hob for 30 mins or so, till the veg are cooked and the sauce a nice thick, taste for seasoning before you serve. If it looks too chunky I sometimes mash it up a bit with the potatoe masher! This freezes well so make loads if you like, some for pasta, some for lasagna. Serve on gluten free spaghetti, sprinkle with grated parmesan if you are not vegan.