Vegetable Ragu with Plant-Based Beef Broth
Serves 4
Time 45 minutes
Ingredients
1 onion, finely chopped
4 garlic cloves, crushed
2 celery sticks, finely chopped
2 carrots, diced
1 zucchini, diced
1 capsicum, diced
1 cup mushrooms, diced
1 tbsp each tomato purée
1 tbsp balsamic vinegar
50g red lentil
2 cups (500ml) plant-based beef broth
1 can chopped tomatoes
Fresh basil, to serve
1 packet pasta
Method
Saute onions and garlic with olive oil in a hot pan over medium-high heat until the onion has softened and become translucent. Add the diced vegetables and sweat down for 4-5 minutes.
Add tomato puree and stir through before adding lentils, balsamic vinegar, plant-based beef broth and tomatoes, simmer for 20-30 minutes or until the ragu has thickened.
With 10 minutes left on the ragu cooking time, cook your pasta according to package directions.