new vegan CLASSICS

You may make more ragu than you need but it freezes well – freeze any leftovers in portions.

walnuts 100g
chestnut mushrooms 500g
olive oil 4 tbsp, plus a drizzle
onion 1 large, finely chopped
carrots 2, finely chopped
celery 2 stalks, finely chopped
garlic 2 cloves, crushed
tomato purée 3 tbsp
vegan red wine 200ml
rosemary 1 sprig
basil ½ a small bunch, leaves picked, finely chopped
chopped tomatoes 400g tin
vegetable stock 600ml
red lentils 250g, rinsed
bay leaves 2
balsamic vinegar 1 tbsp
wide pasta (such as mafalde, pappardelle or paccheri) 600g
sage ½ a small bunch, leaves picked
capers 1 tbsp, drained
vegan hard cheese shaved, to serve (optional)

1 Tip the walnuts into a food processor and pulse to finely chop. Transfer to a bowl, then do the same with the mushrooms.

Heat the oil in a heavy-based pan over a medium heat and fry the onion, carrots and celery with a pinch of salt for 15-20 minutes or until soft and lightly golden.