Ragu. Italian cuisine, that is traditionally served with pasta + typically, any pasta will work well. Here, I have used penne as it is one of my faves + not so messy to eat!
Simple pantry ingredients is all you will need, some fresh herbs from the V patch + maybe a stop by the store for some fresh ricotta, (although you could omit if you like… but I love the creaminess + added layer it brings to the dish).
I used baby eggplant, assorted tomatoes and herbs from my garden in this dish. Seasonal + abundant!
This is a slow cooked, rich and flavourful meal – best paired with a nice organic drop of red!
1 brown onion finely diced
2 garlic cloves finely diced
1/2 cup red wine (stuff you would drink!)
2 drops doTERRA basil essential oil *this is food grade
handful pitted kalamata
400g tin organic tomatoes
1 cup fresh tomatoes chopped (can be assorted)
1 cup veg stock
sea salt + cracked black pepper
300g vegetarian mince
6-8 baby eggplant chopped
250g gluten free penne pasta
ricotta to serve
Heat some olive oil (1 tbsp or so) in a heavy based pan over a medium heat. Add the onion + sauté until translucent. Add the garlic and continue to cook for a minute (be sure not to burn).
Add the red wine and cook until the liquid reduces by half (around 3-4 mins).
Add your basil oil (be very careful not to slip, as less is more! Essential oils are super powerful – often 55-70 times more potent than their herb equivalent. I have been known to wreck spaghetti – simply by one too many drops!). Add the chilli flakes (as much, or as little as you like), pitted kalamata, tinned + fresh tomatoes, and the veggie stock. Season well. Bring the sauce to a boil and then add your veggie mince + eggplant. Reduce the heat + cover. Cook until the sauce thickens (around 30 mins).
Remove the lid and continue to cook until the liquid is reduced (another 30 mins).
In the meantime, get your pasta cooking in some water with a little salt + a tsp of olive oil. Cook as per packet directions. Use any pasta you like (pappardelle, tagliatelle etc).
Toss the drained pasta in the ragu, until it is coated.
Serve in bowls with dollops of ricotta, lashings of shaved parmesan, fresh basil leaves + cracked black pepper.