A variation of bolognese, this vegetarian ragu dish recipe is sure to become a weeknight favourite.
A meat-based sauce usually accompanied by pasta or rice, a ragu is one of the simplest dishes to whip up. One variation of it is the traditional bolognese, but this recipe below, from California walnuts, is another form of ragu that’s both vegetarian-friendly and deliciously easy to cook.
It also uses mostly ingredients that you’ll probably already buy or can easily find in your local supermarket.
So, why not make this your next favourite weeknight dish and give it a go? Pair it with a glass of your favourite wine and a perfectly sunny evening for an ideal summer meal.
For some dessert ideas to have after your meal, take a look at our Sweet Treats series here.
Vegetable and California Walnut ragu
- 1 tbsp unsaturated oil, such as rapeseed or olive oil
- 400g sweet potatoes, peeled and diced
- 1 onion, chopped
- 1 red pepper, diced
- 100ml red wine
- 50g sun-dried tomato paste
- 250g cherry tomatoes, halved
- 400g can chopped tomatoes
- 100g California Walnut halves
- 250ml reduced salt vegetable stock
- 1 courgette, diced
- 25g basil, shredded
- Cooked spaghetti, one portion per person
- Cook the spaghetti according to packet instructions.
- Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for five minutes. Add the wine and reduce by half.
- Stir in the remaining ingredients, except the courgette and basil, and bring to the boil. Cover and cook for 15 minutes.
- Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil.
- Serve with the cooked spaghetti.