Despite being vegetarian, this dish is still as filling and nourishing as a traditional meat ragu. Plus, it’s a great way to inject veggies into your diet, providing roughly 4 of your 5 daily veg.
1.5 tablespoons butter 500 grams cup mushrooms, washed and roughly chopped 3 cloves of garlic, finely sliced 1 tin (400 grams) diced tomatoes 1 tablespoon red wine vinegar 1/2 cup red wine 10 basil leaves 10 oregano leaves 10 cherry tomatoes, quartered 1 teaspoon raw sugar 400 grams dutch cream potato, washed, peeled and cut into small chunks 1 tablespoon reduced-fat milk 150 grams broccolini 1 teaspoon extra virgin olive oil 1 tablespoon lemon juice
Melt the butter in a large pan over medium heat. Once it starts to bubble, add two of the sliced garlic cloves and the mushrooms, and sauté for two to three minutes. Add the diced tomatoes, red wine, red wine vinegar, cherry tomatoes, half of the basil and oregano leaves, and the sugar. Leave to simmer over low heat for an hour, stirring occasionally. Meanwhile, prepare the mash. Place the potatoes in a medium-sized saucepan and add enough water to just cover the potatoes. Place over medium heat and leave to boil for half an hour. Once the potatoes are finished, drain well and then mash with the milk and remaining butter. Prepare the broccolini. Place in a microwave-safe dish with two tablespoons of water, then cover with cling film. Pierce the cling film with a fork, then microwave for three to four minutes. Transfer the broccolini to a hot pan. Add the olive oil and remaining garlic and toss for two to three minutes, until lightly charred. Drizzle with lemon juice. To serve, create a bed of mash, top with a large spoonful of ragu and add a few pieces of lemony, garlicky broccolini. Garnish each portion with a few of the remaining basil and oregano leaves.