RECIPE: WALNUT RAGU

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.

INGREDIENTS

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

METHOD

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.