Updated: Jan 4
What a rich and robust sauce, so satisfying and very ‘meaty’. This recipe is an adaption from my cookbook of the Walnut Ragu Lasagne. You’ll need a food processor to create the walnut mince.
2 cups walnuts
1 ½ slices of bread, broken into pieces
1 tablespoon stock powder (I like using Massel beef-style stock)
1 teaspoon garlic powder (or ½ garlic clove, crushed)
1 teaspoon dried Italian herbs or a handful of fresh parsley
3 tablespoons olive oil
3 cups tinned tomatoes or passata
few drops of liquid smoke (optional)
salt and cracked black pepper to taste
cooked pasta for 4 people
Into a large food processor or blender, add the walnuts, bread, stock powder, garlic and herbs.
Process until the mixture resembles fine mince crumbs. I like the texture to be somewhere between a fine and chunky grain.
Into a fry pan, heat the oil and add the walnut mince. Allow the mince to brown for several minutes, stirring often to prevent from burning. You want a golden brown, toasted colour.
Add the tomatoes and liquid smoke if using and simmer for 3-5 minutes, stirring occasionally. Add ½ cup of water to prevent from drying out.
Before turning off the heat, check the seasonings, adding a dash more salt and cracked black pepper.
Stir through the cooked pasta. Ensure you have a robust pasta shape that can take the heaviness of this ragu. You’re going to love this rich vegan version of a ragu.