Ragù is a delicious meat-based sauce, commonly served with pasta. However, due to the rising popularity of vegetarianism and veganism, ragù is off the menu for many. That's why we opted to make a vegan version instead, using lentils, as they have a meaty texture. It's full of flavour and so easy to make and you can use whichever type of pasta you would like, but we chose spaghetti. This is sure to be a dinner time favorite, so let's get on with the recipe!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
500g of spaghetti
1x large onion
4x large cloves of garlic (crushed & finely sliced)
3x cups of cooked lentils
700g of passata
2x large pinches of sea salt
2x large pinches of black pepper
2x tsp of dried oregano
2x dried bay leaves
1/2 cup of red wine
2x pinches of sugar
1x tbsp of dark soy sauce
2x tsp of fresh thyme leaves
parmesan cheese for serving
METHOD
Bring a large pan of salted water to the boil and cook your spaghetti as instructed on the packet.
In a large frying pan or skillet add some olive oil and put on a high heat. Add the onion, garlic and all of the herbs and seasoning. Mix together and cook for a few minutes until the onions have softened.
Add the wine, stir and turn to a medium heat and cook for 2 minutes before adding the soy sauce and passata - mix together well and cook on a medium heat for a few minutes.
Turn to a low heat and mix in the cooked lentils and allow to simmer for 3 - 5 minutes.
Once cooked remove the bay leaves and serve on top of your cooked, drained spaghetti. Top with a generous sprinkling of delicious parmesan cheese and enjoy!
Comments