Tomato & Mushroom Ragù
Servings
2
Servings
2
Ingredients
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.