- Serves: 6
- Preparation: 20 minutes
- Cooks In: 1 hour
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Ingredients
Method
Prepare all ingredients: dice onions, carrots, and garlic if using fresh garlic, white button mushrooms, and slice the portobello mushrooms.
Heat Dutch oven over medium to high heat, add olive oil and sauté onions and carrots for around 5 minutes. Add garlic, cooking for a further 2–3 minutes.
Add the mushrooms to the pot with ¼ cup of the vegetable broth. Stir well and let the mushrooms wilt for about 10 minutes.
In a small bowl, mix the flour with 2 tbsp vegetable stock. Add flour mix and tomato paste to the Dutch oven and combine well.
Then add the red wine, canned tomatoes, remaining vegetable stock (2 cups), red wine vinegar and salt. Stir well, reduce to a simmer and add the herbs and miso.
Simmer with the lid on for 20 minutes, stirring 4 or 5 times. Remove the lid and simmer for a further 15 minutes.
Wash your fresh pasta with cold water and then add it into the ragu and continue to cook and stir for 3–4 minutes until your ragu is done.
Serve with some fresh herbs and parmesan.
Ingredients
Directions
Prepare all ingredients: dice onions, carrots, and garlic if using fresh garlic, white button mushrooms, and slice the portobello mushrooms.
Heat Dutch oven over medium to high heat, add olive oil and sauté onions and carrots for around 5 minutes. Add garlic, cooking for a further 2–3 minutes.
Add the mushrooms to the pot with ¼ cup of the vegetable broth. Stir well and let the mushrooms wilt for about 10 minutes.
In a small bowl, mix the flour with 2 tbsp vegetable stock. Add flour mix and tomato paste to the Dutch oven and combine well.
Then add the red wine, canned tomatoes, remaining vegetable stock (2 cups), red wine vinegar and salt. Stir well, reduce to a simmer and add the herbs and miso.
Simmer with the lid on for 20 minutes, stirring 4 or 5 times. Remove the lid and simmer for a further 15 minutes.
Wash your fresh pasta with cold water and then add it into the ragu and continue to cook and stir for 3–4 minutes until your ragu is done.
Serve with some fresh herbs and parmesan.
