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Veggie Ragu with Black Garlic Infused Balsamic Vinegar

Updated: Mar 23, 2021



Slow Braised Veggie Ragu


2 Onions peeled and chopped

1 Large Carrot peeled and chopped

125g Mushrooms wiped and chopped

1 Tin of Chopped Tomatoes

30g Tomato Purées

30ml Black Garlic Balsamic

500ml Veg Stock

1 Bay Leaf

1 Sprig of Thyme

Sea Salt & Freshly milled Pepper

10ml Olive Oil


1. Chop the vegetables evenly as this will help with the cooking.

2. Warm the oil in a suitable sized saucepan, add the carrots and onions.

3. Cook gently for a couple of minutes then add the mushrooms, turn the heat up

and fry for a further two minutes.

4. Add the vinegar and allow to boil before adding the tomato purée.

5. Cook out gently and then add the stock, herbs and chopped tomatoes.

6. Bring to the boil then reduce to a gentle simmer.

7. Simmer for a couple of hours stirring occasionally.

8. Season with a little salt and pepper and adjust the consistency if required.

9. Serve with your favourite pasta and lots of freshly grated parmesan

SHOP Black Garlic Infused Balsamic Vinegar


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