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I adore this ragu recipe, its rich and comforting, perfect on a cold winters evening or as an alternative to a Sunday lunch served with a fresh dark green salad and some crusty bread. I like to use Tagliatelle but you can use any shape pasta really.


600g mushrooms sliced
1 carrot finely diced
1 onion diced
1 celery stick diced
2 fresh bay leaves
4-5 sprigs of thyme
4 garlic gloves grated or crushed
2 tbsp. tomato puree
2 tbsp. tamari/soy
1 tbsp. vegan Worcester sauce (optional)
2 tins cherry tomatoes
30g porcini
1 vegetable stock pot or cube
Salt and pepper
2 tsp ketchup
1 heaped cup precooked brown/green/puy lentils

To serve
Vegan Parmesan 
Fresh basil leaves
Green salad
Tagliatelle or pasta of choice for 4
crusty bread


Start by soaking your porcini mushrooms. Place in a jug and cover with 500ml boiling water and set aside.

Add the onions, celery, carrot, bay leaves and 3 thyme sprigs to pan with 2 tbsp. groundnut or olive oil. Sautee on a medium to low heat and until vegetables are starting to soften and onions caramelise.

Drain the porcini through a sieve lined with kitchen towel, reserving the liquid for later. Finely chop the mushrooms and add the pan. Stirring to combine.

Add the garlic and cook for a minute, followed by the tamari, Worcester sauce, tomato puree, stir to combine.

Add the cherry tomatoes, reserved porcini liquor, the lentils 2 tsp ketchup, the stock pot or cube, and a good pinch of salt and freshly ground pepper. Stir till combine and let it come to a simmer, after which reduce to a low heat and allow to cook and reduce a little for a good ½ hour, longer if you have. Stirring occasionally.

Once it is has reduced and thickened, check for seasoning, go easy on the salt as you have added a stock pot.
I often turn the heat off and cover with a lid. Allowing all the flavours to mingle. Then reheat on the hob when I am ready to serve.

When you are ready to serve have a fish around to remove the thyme sprigs and bay leaves. And add the leaves from the remaining sprigs and give it a good stir.

Serve with pasta of your choice, fresh basil leaves, vegan parm and a green salad.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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