A hearty, satisfying veegs ragu option for ya.

Great with tagilatelle, linguine, cous cous or quinoa. Course, if you smother it in parmesan, it ain’t veegs no more, but that’s up to you, naturally.

45 mins | serves 4 | easy times

Ingredients

750g butternut squash, peeled and diced 
1 red onion, peeled and diced
4 cloves of garlic, peeled, thinly sliced 
1 celery stalk, sliced
1 packet cooked puy lentils, rinsed  
1 tin chopped tomatoes 
600ml veg stock 
Splosh of red if you have one open 
2 bay leaves
3 sprigs thyme
1 tsp dried oregano
½ tsp dried sage
½ tsp dried marjoram
½ tsp rosemary
4 tbsp veg oil
salt and pepper 

Method

Get the oil hot in a large frying pan and chuck in the onion, celery and squash, stir it around to get it all coated. Season well and fry gently for 10mins. Add the garlic, stir it threw, bung the bay leaves, thyme and dried herbs in the pan and give it all a good stir.

Heat up a casserole dish on another ring and transfer everything into it. In next with the red wine if you’re using it, let that bubble up for a mo and add the tomatoes and stock. Up the stock amount a little if you’re not adding wine.

Bring it all to a boil and simmer for 15mins, no lid, stirring occasionally. Add the lentils and season again, carry on simmering for another 10mins or so, by which time it should be glossy and nicely thickened. You may need to adjust liquid levels as you go along, just add splashes of water if it needs more.

Taste and adjust seasoning as needed.

Italian cooks will say whatever herbs go in should go on as well and we defs agree. We had fresh thyme and sage kicking about so we went for that. Butternut squash and sage are a classy match, rosemary also compliments the sweet butternut very well.

Now, a really good bolognese / ragu spends some quality time in a low oven and depending on the time you have you could leave this in a low oven for a bit to deepen in colour and thicken more. If you don’t have time for faff, you’re good to go.

 

 

By Charlie Big Potatoes.

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