Originally a recipe from my blogging crushes Hemsley + Hemsley, I’ve adapted the recipe to make it veggie and have made a few tweaks along the way. I really enjoy replacing pasta with courgetti (you can use a peeler if you don’t have a spiralizer) as I find it much lighter, and obviously healthier.
2 tbsp ghee or butter
2 onions, finely chopped
2 garlic cloves, finely chopped
2 dried bay leaves
¼ tsp mixed spice (or try a tiny pinch of nutmeg)
2 tsp dried oregano
400g/14oz Quorn mince
250ml/9fl oz red wine
14 large tomatoes, roughly chopped, or 2 x 400g/14oz tins chopped tomatoes or 800g/1lb 12oz tomato passata
2 tsp tomato purée
200ml/7fl oz vegetable stock (you won’t need much if using tinned tomatoes)
2 large carrots, finely grated
sea salt and freshly ground black pepper
1 large handful fresh parsley, finely chopped
4 large courgettes
knob of butter
100g/3½oz parmesan, grated, to serve
Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened but not browned (about 10 minutes). Add the garlic, bay leaves, mixed spice, oregano and fry for a further two minutes.
Increase the heat and add the Quorn to the pan, using a wooden spatula to break it up as you cook.
After five minutes, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato purée and vegetable stock.
Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 5 hours, or until rich and thickened. Keep an eye on it and add more liquid if needed.
Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with sea salt, a good grind of pepper and the fresh parsley.
Meanwhile, use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Or you can use a regular vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat.
Soften the courgetti in a pan with a little butter, stirring over a low heat for three minutes.
Serve the courgette and veggie ragù in bowls. Top with a few sprigs of parsley and serve with grated parmesan. Delish.
I’d love to know what you think of it or whether you have your own twist on a veggie ragu…?