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Updated: May 30

What a rich and robust sauce walnuts create, so satisfying and ‘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 1 crushed garlic clove

  • handful of fresh parsley

  • few drops of liquid smoke (optional)

  • extra virgin olive oil

  • 800g (approximately) tinned crushed tomatoes or passata

  • few basil leaves (optional)

  • salt and cracked black pepper to taste

  • 350g fettuccine, rigatoni or other robust pasta shape


  • Into a large food processor, add the walnuts, bread, stock powder, garlic, parsley and liquid smoke, if using.

  • Process until the mixture resembles fine mince crumbs.

  • Into a fry pan, heat a few good glugs of the olive oil and add the walnut mince. Allow the mince to brown, stirring often to prevent from burning. You want a golden brown, toasted colour.

  • Add the tomatoes and basil, if using, and simmer for about 20 minutes, stirring occasionally. Add dashes of water to prevent from drying out.

  • Before turning off the heat, check the seasonings, adding a dash of salt and cracked black pepper.

  • In a large pot of boiling salted water, cook the pasta until al dente.

  • Transfer the cooked pasta through the ragu, adding a ladle or two of pasta cooking water to help loosen the sauce.

  • Serve with a generous drizzle of extra virgin olive oil.

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2 commentaires

Can you freeze the sauce?

En réponse à

I'd say you absolutely could! Whilst I haven't frozen it before - others say the walnut ragu lasagne freezes well 😊

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