This so-simple recipe will soon become a trusty ‘go-to’ in your culinary repertoire. It can turn its hand to a variety of dishes: a simple sauce for pasta, polenta, beans, pulses, or a medley of fresh, seasonal vegetables; a topping for pizza; or a delicious support for seafood, grilled, or roasted meats. Make the basic ragù in bulk and freeze in portions that suit you – I promise you’ll never want to buy a processed tomato-based sauce again. Ever.

In season, I use fresh, peeled tomatoes (just cut a cross in the bottom, dunk them in boiling water for a minute or two and the skin will peel easily). Otherwise, I use good quality organic chopped tinned tomatoes – either way, since we’re not in sun-blessed Italy or Sicily, a little cinnamon or dark brown sugar cuts the acidity of the tomatoes.

When the sauce is almost cooked (or on reheating it if frozen) you can get creative by adding a handful of any variety of sliced or chopped mushrooms and/or finely sliced red peppers (just sauté them first in a little olive oil or butter until soft) and/or stoned black olives per person and ramp up the volume Sicilian-style with freshly-grated ginger and/or finely-diced chilli.

The tomato ragù will keep well in the fridge for several days and (without the mushrooms/red peppers) it will freeze perfectly – just add in the vegetables and a little extra water and seasonings when reheating.

Print Recipe

Tomato & Mushroom Ragù

Course

Sauce

Cuisine

Mediterranean, Vegetarian

Servings

Ingredients

• 2 celery sticks
• 2 carrots medium, peeled
• 2 onions medium, peeled
• 2 tbsp extra virgin olive oil (or coconut oil)
• 2 garlic clove crushed & left to stand for 10 mins
• 900 g tomatoes peeled & chopped (or 2 x 400g tins chopped tomatoes)
• 2 tbsp tomato puree
• 1 bay leaf (dried is fine)
• 2-3 sprig fresh oregano (or 1 tsp dried)
• 0.5 tsp ground cinnamon (or 1 tsp dark brown sugar - to balance acidity)
• 400 ml filtered water (or mineral broth)
• fresh basil (handful - optional)
• Maldon sea salt - to taste
• ground black pepper - to taste

Course Sauce Cuisine Mediterranean, Vegetarian Servings Ingredients 2 celery sticks 2 carrots medium, peeled 2 onions medium, peeled 2 tbsp extra virgin olive oil (or coconut oil) 2 garlic clove crushed & left to stand for 10 mins 900 g tomatoes peeled & chopped (or 2 x 400g tins chopped tomatoes) 2 tbsp tomato puree 1 bay leaf (dried is fine) 2-3 sprig fresh oregano (or 1 tsp dried) 0.5 tsp ground cinnamon (or 1 tsp dark brown sugar - to balance acidity) 400 ml filtered water (or mineral broth) fresh basil (handful - optional) Maldon sea salt - to taste ground black pepper - to taste

Instructions

1. Blitz or very finely chop the celery, carrots and onions. In a large saucepan, sauté them very gently in the oil, until well-softened and very lightly coloured. Add the garlic, tomatoes, bay leaf, oregano, tomato purée, cinnamon/brown sugar, water, salt and freshly ground black pepper.
2. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 mins for fresh tomatoes or 1 hour if using tinned; stir frequently and lower the heat if the sauce is reducing too quickly, adding water as necessary to retain a thick (but not solid) consistency. Adjust the seasonings to taste as the sauce cooks.
3. Leave the sauce chunky or take out the bay leaf and oregano stalks and blend it to your preferred consistency. Add the torn basil just before serving.

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